Shep­herd’s Pie

Backpacker - - SKILLS -

Swap ground meat for pack­able, quick­cook­ing lentils in this pro­tein-rich meal. Serves 3 to 4

1 cup lentils (sorted, rinsed, and dried); sprouted va­ri­eties cook faster 1 cup de­hy­drated corn 1 0.85- oz. packet in­stant mush­room gravy pow­der 1/3 cup po­tato flakes ½ cup sun­flower seeds salt and pep­per, to taste

AT HOME ­Pack all in­gre­di­ents sep­a­rately.

IN CAMP ­Add lentils to 1 ½ cups boil­ing wa­ter. Re­duce heat and sim­mer for 5 min­utes, or un­til ten­der. Drain and set aside. Fol­low pack­age di­rec­tions to re­con­sti­tute corn and add to lentils.

Boil 1 cup wa­ter and add gravy pow­der, stir­ring un­til thick­ened. Add cooked lentils and corn to gravy. Re­move from heat and di­vide into bowls.

Boil 1 ½ cups wa­ter in the same pot and stir in po­tato fl akes. Let thicken 2 min­utes. Spoon pota­toes over lentils and veg­eta­bles in each bowl, sprin­kle with sun­flower seeds for ex­tra tex­ture and pro­tein, and serve. TIP ­Try us­ing a meat-based gravy for heartier fl avor.

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