Best Backpacking Recipes with Meat & Potatoes

This page features several backpacking recipes shared by Backpacking Chef readers featuring potatoes, vegetables, and beef, chicken, or turkey.

Upside Down Shepherd's Pie

Shared by Tanya Wilcox

This recipe requires two pots or one bowl and one pot, but it’s worth it!

Serves 1

Ingredients:

Mashed Potatoes:

46 grams instant mashed potatoes (approx. ½ cup)
2 Tbsp instant milk powder
¼ tsp salt
1 cup water to rehydrate

Meat, Vegetables & Seasoning Mix:

¼ cup dehydrated ground beef
¼ cup dehydrated mixed vegetables (I like corn, carrots, peas, green beans)
1 Tbsp shepherd’s pie seasoning mix
⅔ cup water to rehydrate (I usually just eyeball in the pot)

Pack potato ingredients in a separate bag.

On the Trail:

Prepare the potatoes first. Bring 1 cup water to a boil. Stir in mashed potato flakes until evenly moistened. Let stand about 1 minute. Whip vigorously with fork until smooth. Set aside in your bowl and cover to keep warm.

Then, heat and rehydrate the other ingredients. Soak for 5 minutes. Light stove. Bring to boil for 1–2 minutes, then cover and let rest in an insulated pot cozy. If too thick, add a bit more water until desired sauciness is achieved.

Scoop beef/vegetable mixture over top of rehydrated mashed potatoes.

Beef and Potatoes

Shared by Brittany West

I created this one from a dish we always had as kids. It was comfort food to us. And it's comfort food on the trail too.

Serves 1

Ingredients:

4 Tbsp dehydrated mashed potatoes
⅓ cup dehydrated ground beef
⅓ cup dehydrated peas
1 Tbsp Trio gravy mix
½ Tbsp whole milk powder
To taste: garlic powder, onion powder, salt and pepper
2 cup boiling water to rehydrate

Trail Turkey Dinner

Shared by Brittany West

Serves 1

Ingredients:

½ cup boxed stuffing
¼ cup dehydrated mashed potatoes
¼ cup dehydrated chicken
¼ cup dehydrated cranberries
2 tsp gravy powder
Pinch of sage, and any other favorite roast chicken or turkey spice
Salt and pepper to taste
1¾ cup boiling water to rehydrate

Barbeque Chicken Stew

Shared by Chef Bill D. Beaufort, SC

Serves 1

Ingredients:

⅓ cup dried BBQ Chicken
¼ cup dried Potato (grated)
¼ cup dried Corn
¼ cup dried Butter Beans
1½ cups water to rehydrate

At Home:

Make BBQ Chicken by mixing one cup of your favorite BBQ sauce with a 12-oz can of precooked chicken. Spread onto a non-stick dehydrator sheet or parchment paper and dry at 145° F for six to eight hours or until done. Break chicken apart and pack all ingredients together in a plastic bag.

On the Trail:

Combine all ingredients with 1½ cups water in pot and soak for five minutes. Light stove, bring to a boil, and cook for approximately one minute. Remove pot from stove and insulate in pot cozy for 10-15 minutes. Serve with crackers and enjoy. Add hot sauce for extra flavor.

Alternate Cooking Method: While on the trail cold soak the ingredients in the plastic bag about 45 minutes before making camp. Then simply pour it in the pot, heat it up and enjoy.