Meat & Potatoes Shared Backpacking Recipes

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

Backpacking Recipes: Upside Down Shepherd's Pie.

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


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


  • 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


  • 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

Backpacking Recipe: Barbeque Chicken Stew

Serves 1


  • 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.

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