While I understand that recipe videos aren't the content that you'd prefer to be making, I *really* appreciate the videos where you do exactly that. You're concise, so I don't have to spend 15 minutes learning 2 minutes of info, but you're also very good about including all the relevant data (measurements, omitting certain ingredients and why, and pro-tips). I make my own dehydrated meals too, and I find that reliable recipes are few and far between. Thanks for your time!
Thanks for the feedback - much appreciated! I do enjoy making food videos but I have this thing about trying to put out original content (as hard as it is these days with so much already out there) and there are lots of folks already making camping food videos. Funny thing is that I don't find the food videos as interesting to watch as I do my hiking videos - but my audience clearly likes the food vids more than the hiking?!? I guess I'll keep making both :)
I love this format, where you show us a recipe in less time than most verbose CZcamsrs would take, but also use a specific recipe to teach general techniques and skills. It's like you're giving us a fish AND teaching us to fish. I built a large dehydrator in the mid 70s to support my backpacking habit, but a lot has changed since high school. I also like that you modify someone else's recipe for dehydrating and I modify your modification for my needs and wants. Thanks!
Your video was the first and only one I need to look at! He was interested in making do-it-yourself MREs and you have nailed it, my friend! Concise and well-thought-out, and and for they will taste awesome. Thank you for giving me a healthy option for making these, I love that you've taught your daughter these valuable tools as well! Favor to you.
Coming back to this video again as I get back into dehydrating meals for our family to prep for some upcoming road trips! We spent two years traveling in our RV so I haven’t dehydrated for quite a while. But when I got our dehydrator out of storage this recipe was the very first thing they wanted me to make ❤ So handy to have made ahead of time for trips, ski days, prepping for camping season , or anytime we need a quick meal. We often rehydrate in thermos containers with boiling water
Thanks so much for letting me know. I love to hear that these videos serve as a lasting resource for folks. You may or may not know that I also have a cookbook called Backcountry Eats. www.Backcountry-Eats.com Happy adventures!
Kevin outdoors. Your video came to my attention as I was looking for something very specific. Boy am I glad that you put out this content. I’ve been dehydrating meals for a very long time, but you’ve had ideas here that’ll kick my game up at least one or two notches. It’ll make all the difference. I’ve never heard anybody say that dehydrating meet at a higher temperature makes it easier to rehydrate later. To be fair, it would’ve been so relevant before, as I was raised as a vegetarian. Lol. All the same, it matters now, and I have never heard anybody say it before. As late as yesterday, I was making meals with meat, sometimes from dehydrated food, and then dehydrating for consumption later. That changes now.. Thank you.
I had forgotten about that e-mail. I was the one (perhaps there were others) who said if the snow crusted enough it might be possible. He did a lot of research on the historical weather.
Pulling this video up again while prepping to get our first round of dehydrated meals ready to go for the summer. This is hands down my kids' favorite! Thanks so much!
This is a great idea. Seeing that I’m planning a backpacking trip in a couple months I am going to use this recipe. The only thing I am going to change is the potatoes. I am going to use instant mash. It won’t be baked but all the components are there. Thanks for sharing.
I really appreciate these cooking videos. I also love the recipe you used. I often make that recipe at the house and never considered making it for the back country.
Thanks for the Shepards Pie Walkthru! I'm planning on dehydrating meals for my trip next year and all the info I can find is helpful, will definitely add your Shepards Pie to my menu!
@@KevinOutdoors What's really cool abt the heavy cream powder I use is if you add a little more water it becomes more like half and half so that would stay more inline with the recipe.
Kevin. I love this recipe. Never saw it put together with the shredded potato before and also never made it with chicken stock before. I think my family is going to like this. I'm trying this to bring along on a canoe trip this summer. Thanks!
Thanks for the timely post Kevin. I've got the dehydrator fired up prepping for an upcoming Isle Royale adventure. I've had good results with your other recipes and Shepard's pie is going on the list.
Thanks! Yummy. I would dehydrate the ingredients separatly though except the tomato onion sauce. So I can use the ingredients in other recipes. Can't wait for autumn just for all the vegetables in special and dehydrate a bunch of them!😁
My daughters are always telling me to chop my onions like you do! Grating potatoes? Now I have a tip I can share with them! ❤️ Thanks for sharing a great video!
Thanks for posting these recipes. I’m looking at doing a backpacking hunt in colorado this year so I want to dehydrate my own food. Any ideas or guides for dehydration times? I’m just learning all this.
Hey Kevin, love your videos and how informative they are. I just might be making this recipe on the hiking trip I'm doing with my girlfriend, to Gargantua. Cheers from the Sault
How crazy is the Southend of the trail eh? I did it as a day hike, when I worked there. It was hard with a day pack, can only Imagine its harder with more gear. Props for doing that.
I guess you watched my videos? The part immediately south of Gargantua is rough but the roughest is after The Agawa Rock pictographs (heading south). Both stretches are only a few kms each but they are really rough. After Agawa Rock you need to go under a couple of gigantic boulders and climb through some narrow cracks. If you haven't watched my series 'The Coastal Hiking Trail' please do I think I represented the difficulty fairly accurately. Good luck!
Good work Kevin - can’t go wrong following an Alton Brown recipe! I did a video making his version of beef jerky. My Shepherd’s Pie is pretty close to yours, but instead of tomato paste I use some previously dehydrated spaghetti sauce, and I use Idahoan mashed potatoes. IMHO the Idahoans turn out better than anything I have been able to dehydrate myself.
Love your vids and recipes the best!!! Thank you! The way you lay it out is so understandable and followable! Thank you!!..what do you ever use for hot sauce that is light weight?!!
Hi Daniel, I like siracha but I prefer the Lee Kum Kee brand vs the more common Huy Fung brand. I just put it into small reusable plastic squeeze bottles.
@@KevinOutdoors we just finished dehydrating our meats and meals and I'm going to package them today. Made 6 of your recipes and created a few of my own (using barley) I may get a video posted.
Just made this for me and boys heading into the BWCA! It was really good and packed well. I added rosemary AND thyme to this too, and brought a family pack of instant mashed potatoes (baby reds with garlic and parmesan) instead of the hash browns. I’m gonna use your potato method next time. One question, I put my dehydrator on 135 degrees. How long did it take you to dehydrate it? How many hours did you put the mix in for? Thanks again, it’s definitely a fan favorite we’ll keep using in the future!
This would be wonderful for those fonts who live in Hurricane country...we were without power for 3 weeks after Ida this year! I’ve purchased the cookbook to insure we’ll have a good, nutritious meal at least once a day. If vacuum sealed, I wonder what might be the shelf life of these wonderful meals?
I've mentioned it on some of your other videos, you make the best dehydrated food tutorials! I bought a food dehydrator a few months ago after watching your videos. Thank you.
I like this alot. I can easily swap out the ground beef for dried vegan meat. Good idea grating the potatoes. I know another backpacker who dehydrates an entire big packet of frozen mixed veggies (peas/carrot/corn/capsicum) separately and adds when dried. Not sure what that would do to flavour. What temp do you normally dry your veggies & sauce at?
Hi Kevin, thank you for the great video. Preparing to dehydrate my first meals for an upcoming canoe trip. I'm wondering if you have a rough estimate of how long that took to dehydrate? Also, could you comment on how many servings that recipe made for you? Trying to plan meals for my two kids and I. Thank you!
Love the videos Kevin. All of them! Your trips are awesome and you have given a lot of good advice to those of us that branching out into the canoe tripping world. I have a quick question that you may already have answered, but how much water would you use to rehydrate your 150g meals? I've not been good at figuring that out!
Good question and I do have a complete video on this. My advice is to not worry about volumes of water. Simply put your dry meal in a pot, shake it to get it to lay flat, then add enough water to just cover the meal. This is usually perfect. If it is a soup or stew add about 2cm or an inch more.
Thank you for the idea. May I ask when rehydrating to you use the same principal as adding enough water until it floats for your shepherds pie? Also approximately how long does it take to dehydrate? Thank you for you time.
Hi Tammie, yes the technique I use is simple. I just cover the meal with water (as you say till it all floats a little). Then I bring the meal to a boil. Then I put it in a pot cozy to let it rehydrate and conserve fuel. I have another video on this. The whole process takes 10-15 minutes.
Kevin Outdoors I’m a dad of two soon to be three just had a car accident and I find your videos so helpful please keep up the great work and I look forward to more videos my friend
Great instructional video as always! But you touched upon something… camping oven? I’ve bought your book and there’s a section on bread and cakes, how do you bake in the outdoors?? Also, strictly speaking “shepherd’s pie” is made with lamb, if using beef it’s called “cottage pie” :D
Since you have my book already, check out Part VI 'Baking in the Backcountry' (starting on page 83) it explains different types of ovens and baking methods. If you are a backpacker most won't be practical unless it is a short trip but for canoe trips, the added weight of an oven becomes more practical. Personally I like reflector ovens propped up against a fire the best. But they all work.
Thanks Capsicum! I know instant potatoes are popular trial food for many but instant potatoes just aren't my thing. Just trying to show how you can make your own. Also, you may have edited this or commented on someone else's comment about this being an Alton Brown recipe. Yes, absolutely. I think I showed this explicitly in the video. The point here was to show people how to convert a recipe that they like into a dehydrated meal. Alton is 5 stars in my book, love his shows! If I am going to steal something I am going to steal from the best. Thanks for watching and commenting! Glad someone mentioned Alton here!
Kevin That's a great video. My wife and I would like to know how long you cook the shredded potatoes. We're going to try making this for our Scout Troop this year.
Thanks Jamie, That is a meal that should be fun with scouts. They don't take long at all because they are so thin. I boil them for about 5-10 min. On a couple of canoe trips I have put the shredded and dehydrated potatoes in the food processor to create a powder. When you rehydrate the powder it is basically mashed potatoes. If you keem them seperate from the rest of the meal and add them on top after rehydration of both then bake you will get something very similar to what you might have at home. I had a very creative scout master when I was young and we always had the best meals at the Jamboree! I guess that's where I get some of my passion for food on the trail. I hope it all works out well - I know it will!
Sorry I think I may not be understanding correctly, if you’re using the Shepard’s pie flavour packet, do you just dehydrate the filling without any flavour, and once everything’s dehydrated, add the flavour pack to the mix?
Hi I’m new to using a dehydrator and I was wondering if I could substitute the meat for beans?.. (probably canned beans..)And would appreciate any ideas on how to do that. Separately? Or with the filling? Also can I store this in a freezer bag in the freezer without vacuum sealing it if we plan on using it within the next 3 months? Thank you! Great videos!
Hi Shelly, yes beans work great in the dehydrator. Canned beans are an excellent way to go. Yes, vacuum sealing isn't necessary especially if you are keeping the food in the freezer. Good luck!
No need to leave out the half and half,butter and eggs. Use dehydrated whole milk (Nido), butter buds, and home made dehydrated eggs. They can be added to the dry potato mixture in the bag to be mixed in when reconstituting.
Thanks ADK. There are no eggs in Shepherd's (or Cottage) pie. And yes I do use powdered milk in my recipes after the food is dehydrated and there are some good butter substitues out there too (butter buds aren't available where I live). But, getting back to eggs, drying your own eggs isn't reccomended. I have dehydrated them before and they work great but you can't trust that they won't spoil and cause health issues. There are some great freeze dried options for fresh eggs like 'OvaEasy' that are much better than the old school and bad tasting powdered egg. Happy trails HillyMan.
Out of curiosity, what are the other butter substitutes besides butter buds? I have seen the Ova Easy product, and have read all of the great reviews, but I just can't bring myself to pay that much for their product. We raise chickens so I have access to fresh eggs that are proven to be healthy and salmonella free. For the time being I will stick with dehydrating my own eggs right before each camping trip and then storing it in the freezer until I get my pack ready. I do have another question- I really love having eggs for breakfast while out camping but I dread having to carry the extra weight of a frying pan. Mine is 12 oz. and all of the other fry pans that I have researched that are lighter have straight sides or are thin and tend to burn. I have tried to cook eggs in my trail pot just like I would with a frying pan but it just doesn't work out. Can you suggest any breakfast meals that incorporate eggs into the mix that I can use with a pot that do not require boiling the egg mixture in a plastic bag for 10+ minutes (and wasting precious fuel). I have tried different recipes like a Kugel but without baking it doesn't turn out right.
Hi ADK, there are a couple of companies that make butter powder, Hoosier Hill Farms is one. It isn't like you can add water and call it butter but as a substitute in a meal it will do. I also make clarified butter (aka ghee). All you have to do is heat butter enough to gently boil out the water content. It reduces by about half (probably a little more) it is still heavy but less weight than actual butter and a little goes a long way. I hear you about the eggs we have chickens too and I do cringe at the price of OvaEasy but I only buy a few pouches each year. My egg breakfast is usually a scrambled omlet. I rehydrate onions, mushrooms, and peppers without heat for 5-10 min then I add OvaEasy egg mixture and water. I mix it thoroughly. When backpacking I just use my normal Ti pot. On a canoe trip I might bring a frying pan. I find the trick is to just put the pan on the heat for short periods of time and stir constantly. First I leave it on low heat for about a min but once the eggs start to cook I lift the pot and stir. Then I put it back on the heat for 5-10 seconds then lift it off again. I think I show this in one of my SHT videos. Somewhere in my second series when I am hiking with my wife - probably second or third video. Good luck!
All to do with tradition and accuracy. Our future generations rely on us passing along authentic menu's. And for descended Europeans that is imperative, in today's 'knock down Europeans' programming:) nice recipe. ty
I generally used frozen veggies but sometimes canned veggies (tomatoes and corn). You can certainly use fresh veggies, cook them gently first by blanching them or steaming them then you are good to go to dehydrate.
Hi Kevin. Loving the videos and hi from the U.K. At 00:34 you point to a banner link to another video. How do you create that banner? Despite an extensive youtube search, I can’t seem to ind a solution. Thanks.
Hi Richard, in the editing window of CZcams check out 'cards'. How to add them has changed a couple of times but if you look for 'cards' you will likely figure out how to add them. If not google "how to add cards in CZcams". All the best!
Kevin Outdoors Thanks Kevin. Have just learned to do banners so will give you a shout out as I’ve just done the Butter Chicken recipe. I’ve filmed it and will put into a VLOG. Hope that’s ok? It’ll just prove that your recipe works - I won’t claim it’s mine and I’ll make sure I make that point. Cheers. czcams.com/video/9GWCFWRVMdM/video.html
Hi Kevin just waiting for my dehydrater to add arrive in regards to the beef mince have you tried adding bread crumbs to the mix compared to your boiling method? I only have a week to prepare all my food for a 3 week trip so havnt got a lot of time to experiment
Hi Stephen, Yes I have done the breadcrumb method before. I much prefer this boil method. It re-hydrates just as well and this method removes more of the fat.
Hi Joe, I have never and will never consider instant potatoes. I hate instant potatoes. I once asked a waiter in a good restaurant if I was eating instant potatoes. He assured me that 'no' I wasn't then went back to the kitchen to check. He returned with an apology and I got my meal for half price. Dehydrate your own they are 10 times better.
This is a pretty old video now and I can't really remember. But, regardless of the size of meal that I make I apportion my meal size by dry weight when I pack. About about 125g of dry meal will be the right size for me. When I pack a meal for my wife I pack about 100g. When I was younger I needed about 150g. So 100-150g is a reasonable range that most people will fit into.
No particular reason. I think in this video I used an Alton Brown recipe. The point here was to demonstrate how to take an existing recipe and convert it to a dehydrated meal.
"That's more of a canoeing thing where you have more gear and more time" Hell yeah that is the only way I camp. Because I like to bring beer and all of our waterways in Gulf Coast Texas are brackish so there is a need to pack a lot of water. Also because I can ditch my truck at a boat ramp and paddle to very secluded areas motor boats have no interest in.
Hi Bustin, I never it much thought. I have hiked along the ocean but always was able to find freshwater streams leading in. I guess in low country you would have to go far up stream to find freshwater. An interesting challenge. Thanks for watching!
Oh, sorry. No I didn't include that and I don't think I have a trip video where I make that meal. I am making sure that all my new meal videos show the final product. Again sorry!
It all depends. I usually set it for overnight. The meat is on a higher setting and is usually done in 8 hours. The veggies and other things take longer because they are done at a lower temp. I find they are usually done in 12-20 hours. It all depends on the relative humidity. In the winter, when I usually do most of my dehydrating the house is very dry and the meals don't take as long as in the summer.
Hi Kevin, I´d like to know if you calculated the calories of these dehydrated meals. I hate store bought trekking meals because they are expensive, being a mash and don´t taste most of the time. They just count the calories and want to tell you "this is what you need for the day..." Greetings from Germany and thank you for your excellent videos, Bernd
Hi Rhein, Thanks for the comment. I haven't calculated calories of these meals but I have had this question before. There are online programs that help you calculate the calories in a meal. I think I'll start doing that and including the caloric content in the comments section. Thanks for the idea.
Thanks for answering. I basically have no idea if the calories in a meal change after dehydration and if you still have the same calories after rehydration. The first stage is still simple to calculate because the amount of calories of the non-dehydrated food is written on the packages or can be obtained from internet information. Since we have no dehydrated "complete meals" with meat etc. over here, it´s getting difficult. Would you propose from your experience always to cook raw meat before dehydration? I looked at some videos telling that meat being canned "in its own juice" before works best for dehydration.
Yes I always cook the meat before dehydration. Jerky would be the one exception in that case I use raw strips of meat that has been salted etc. But other than that I always cook the meat. One of the key things in the process is to remove as much fat as possible so meat canned in its 'own juice' might get complicated depending on what the 'juice' really is. I wouldn't think there would be much change in caloric content by dehydrating. All we are doing is removing the water from the food and adding it later. There might be a slight change that a food scientist might argue - am sure that in dehydration cells get ruptured and somehow energy is lost - but I wouldn't worry too much about that level of detail. My meals give me enough energy for my trips.
quote "My meals give me enough energy for my trips." I think this the way to go. It´s much better than food scientists argue. They just count the calories and even tell you how much water to drink, instead of listening to your own body and individual conditions... It´s cabbage time over here! I´m going to dehyrdate a lot of cabbage chips for the first time right now. I think it´s called "sweetheart or pointed cabbage", we have this (fresh) locally only at this time time of the year. I´m going to start with your 135°F suggestion for vegetables which is 57°C. Would you recommend to blanch that before?
I just had a good recommandation not to blanch, but to soak & clean prepared raw vegetables in hot salty water with some vinegar, then let dry a few minutes in the strainer and go dehydrate. While blanching, you cook out some good stuff which should be done for freezing, but not dehydrating. So let´s see how my cabbage chips turn out.:-)
Frozen hashbrowns work but don't rehydrate quite as well as grated potatoes. If you use them use the smallest you can get. Instant mashed potatoes work fine (but they are instant potatoes and you know, taste like instant potatoes :) You can dehydrate mashed potatoes and put them in a food processor to break them up into a powder. They rehydrate great after that.
Hi Doug, I have gotten that comment quite a few times and of course you are accurate. It does seem that there are parts of the U.S. and Canada (including where I grew up) where Shepherd's Pie a has evolved to also refer to the ground beef version. Although you are correct, that should be Cottage Pie.
While I understand that recipe videos aren't the content that you'd prefer to be making, I *really* appreciate the videos where you do exactly that. You're concise, so I don't have to spend 15 minutes learning 2 minutes of info, but you're also very good about including all the relevant data (measurements, omitting certain ingredients and why, and pro-tips). I make my own dehydrated meals too, and I find that reliable recipes are few and far between. Thanks for your time!
Thanks for the feedback - much appreciated! I do enjoy making food videos but I have this thing about trying to put out original content (as hard as it is these days with so much already out there) and there are lots of folks already making camping food videos. Funny thing is that I don't find the food videos as interesting to watch as I do my hiking videos - but my audience clearly likes the food vids more than the hiking?!? I guess I'll keep making both :)
Kevin Outdoors There are not a lot of videos about dehydrated meals my friend especially recipes there in itself should be original content enough 😍👍🏻
@@KevinOutdoors I’m so thankful that you do! 🏕
I love this format, where you show us a recipe in less time than most verbose CZcamsrs would take, but also use a specific recipe to teach general techniques and skills. It's like you're giving us a fish AND teaching us to fish. I built a large dehydrator in the mid 70s to support my backpacking habit, but a lot has changed since high school. I also like that you modify someone else's recipe for dehydrating and I modify your modification for my needs and wants. Thanks!
Thanks for the comment. That is exactly what I was going for.
Your video was the first and only one I need to look at! He was interested in making do-it-yourself MREs and you have nailed it, my friend! Concise and well-thought-out, and and for they will taste awesome. Thank you for giving me a healthy option for making these, I love that you've taught your daughter these valuable tools as well! Favor to you.
Thanks Rad Rachie! That's a really nice comment. Much appreciated!
Coming back to this video again as I get back into dehydrating meals for our family to prep for some upcoming road trips! We spent two years traveling in our RV so I haven’t dehydrated for quite a while. But when I got our dehydrator out of storage this recipe was the very first thing they wanted me to make ❤ So handy to have made ahead of time for trips, ski days, prepping for camping season , or anytime we need a quick meal. We often rehydrate in thermos containers with boiling water
Thanks so much for letting me know. I love to hear that these videos serve as a lasting resource for folks. You may or may not know that I also have a cookbook called Backcountry Eats. www.Backcountry-Eats.com Happy adventures!
@@KevinOutdoors I did not, thanks for letting me know!! Congratulations, I’m sure that was no small task! I will have to order it soon ❤️👍
Kevin outdoors. Your video came to my attention as I was looking for something very specific. Boy am I glad that you put out this content. I’ve been dehydrating meals for a very long time, but you’ve had ideas here that’ll kick my game up at least one or two notches. It’ll make all the difference. I’ve never heard anybody say that dehydrating meet at a higher temperature makes it easier to rehydrate later. To be fair, it would’ve been so relevant before, as I was raised as a vegetarian. Lol. All the same, it matters now, and I have never heard anybody say it before. As late as yesterday, I was making meals with meat, sometimes from dehydrated food, and then dehydrating for consumption later. That changes now.. Thank you.
Great to hear, all the best!
The Missing Enigma mentioned you in a video. So new ro dehydrating that i didn't know there were trays like that 👏👏 so very useful video, ty
Very cool. Do you remember what episode? I will check it out.
@@KevinOutdoors 18:45 is where he mentions you 😀 czcams.com/video/teWDf2QqqyQ/video.htmlsi=auk8F_r9XKYceOpD
Thanks! I will check it out.
I had forgotten about that e-mail. I was the one (perhaps there were others) who said if the snow crusted enough it might be possible. He did a lot of research on the historical weather.
Pulling this video up again while prepping to get our first round of dehydrated meals ready to go for the summer. This is hands down my kids' favorite! Thanks so much!
That is great to hear Amanda, thanks!
This is a great idea. Seeing that I’m planning a backpacking trip in a couple months I am going to use this recipe. The only thing I am going to change is the potatoes. I am going to use instant mash. It won’t be baked but all the components are there. Thanks for sharing.
Thanks Wolf Tracks. Yes, instant potatoes are a good way to short cut this meal. Good luck on your trip!
I love your techniques! It really opens my eyes to more recipes I can create on my own! Thank you!
Thanks, that was the whole point of this video! Glad you found it useful.
I really appreciate these cooking videos.
I also love the recipe you used. I often make that recipe at the house and never considered making it for the back country.
Thanks so much! I am happy for the feedback.
thank you for posting this! it seems i'm not the only one who appreciates your recipe videos, lol.
Thanks! The food videos are starting to get kinda' popular. :)
Thanks for the Shepards Pie Walkthru! I'm planning on dehydrating meals for my trip next year and all the info I can find is helpful, will definitely add your Shepards Pie to my menu!
Thanks so much! Good luck on the AT!
Excellent as usual Kevin x
Glad you enjoyed it!
The exact info i was looking for. And explained really clearly. That you Kevin. New subscriber from England.
Thanks Paschal! Welcome to the channel!
Kevin you are the man ! Thanks from a beginner, much appreciated!
Thank you Mike!
A tip is to find what the dehydrated recipe is lacking in powdered form. I'd put heavy cream powder in that bag
I often do that kind of thing but I haven't yet seen a shepherd's pie recipe that call for heavy cream.
@@KevinOutdoors What's really cool abt the heavy cream powder I use is if you add a little more water it becomes more like half and half so that would stay more inline with the recipe.
good job Kevin! Learning lots from your dehydrated meal videos
Thanks Jim! Glad you like them!
Kevin. I love this recipe. Never saw it put together with the shredded potato before and also never made it with chicken stock before. I think my family is going to like this. I'm trying this to bring along on a canoe trip this summer. Thanks!
I find the grated potatoes rehydrate much better than diced potatoes. Enjoy!
Thanks for the timely post Kevin. I've got the dehydrator fired up prepping for an upcoming Isle Royale adventure. I've had good results with your other recipes and Shepard's pie is going on the list.
Thanks Don. Glad to make your menu! Have a great time on Isle Royale! I gotta get back there sometime, enjoy!
Great recipe. I am going to give something like this a try. Thank you.
Thanks JP!
Thanks! Yummy. I would dehydrate the ingredients separatly though except the tomato onion sauce. So I can use the ingredients in other recipes. Can't wait for autumn just for all the vegetables in special and dehydrate a bunch of them!😁
I find your recipes awesome I make them ahead of time and vacuum seal them in food saver bags forLong-term emergency food storage
That is awesome! Thanks.
I plan to try this soon. Thanks for sharing.
Thanks and good luck! I have only had positive reviews so it should work fine.
Thanks Kevin! Good for me to see this as I often have 'organized chaos' in my kitchen !
I look forward to trying this one.
Thanks, I hope it works for you!
Check out RoseRed Homestead. Great channel. Dehydrating and making powders from dehydrated food.
@@KevinOutdoors Love your recipes! Puts a whole new perspective on dehydrating. Keep the recipes coming!
This looks good,I'll give it a go.Thanks for sharing.
You are welcome. Glad it was of use. Thanks for the comment.
Awesome videos Kevin! Thanks for the demo
Thanks Michael!
My daughters are always telling me to chop my onions like you do! Grating potatoes? Now I have a tip I can share with them! ❤️ Thanks for sharing a great video!
I can only presume they are teenagers (or pre-teens). Isn't it nice to know something that a teenager doesn't? :)
Kevin Outdoors It’s been awhile since my daughters were teenagers. 😆 They are 37, 34 and 29. All three are better cooks than I am!
Another great video. Thank you.
Thanks, much appreciated!
Great video with valuable information, thank you.
Thanks!
Great recipe, grated potato with the skin on-thumbs up. Subbed from another Kevin in Central Europe!
Thanks and welcome!
Thanks for posting these recipes. I’m looking at doing a backpacking hunt in colorado this year so I want to dehydrate my own food. Any ideas or guides for dehydration times? I’m just learning all this.
Hey Kevin, love your videos and how informative they are. I just might be making this recipe on the hiking trip I'm doing with my girlfriend, to Gargantua.
Cheers from the Sault
Hey Jordan, thanks and have a great time at Gargantua! I was there last year and had a great time. Very beautiful! Enjoy.
How crazy is the Southend of the trail eh? I did it as a day hike, when I worked there. It was hard with a day pack, can only Imagine its harder with more gear. Props for doing that.
I guess you watched my videos? The part immediately south of Gargantua is rough but the roughest is after The Agawa Rock pictographs (heading south). Both stretches are only a few kms each but they are really rough. After Agawa Rock you need to go under a couple of gigantic boulders and climb through some narrow cracks. If you haven't watched my series 'The Coastal Hiking Trail' please do I think I represented the difficulty fairly accurately. Good luck!
Good work Kevin - can’t go wrong following an Alton Brown recipe! I did a video making his version of beef jerky. My Shepherd’s Pie is pretty close to yours, but instead of tomato paste I use some previously dehydrated spaghetti sauce, and I use Idahoan mashed potatoes. IMHO the Idahoans turn out better than anything I have been able to dehydrate myself.
Sounds great!
Love your vids and recipes the best!!! Thank you! The way you lay it out is so understandable and followable! Thank you!!..what do you ever use for hot sauce that is light weight?!!
Hi Daniel, I like siracha but I prefer the Lee Kum Kee brand vs the more common Huy Fung brand. I just put it into small reusable plastic squeeze bottles.
Very good
Thanks Clarkansas
Outstanding video and idea for a dehydrated meal. I'm trying to move beyond chilimac and spaghetti! 🤣
Funny how we all learn with spaghetti. Once you get beyond chilimac and spag the possibilities are endless! Enjoy!
Thank you!
Thanks Kim!
@@KevinOutdoors we just finished dehydrating our meats and meals and I'm going to package them today. Made 6 of your recipes and created a few of my own (using barley) I may get a video posted.
Just made this for me and boys heading into the BWCA! It was really good and packed well. I added rosemary AND thyme to this too, and brought a family pack of instant mashed potatoes (baby reds with garlic and parmesan) instead of the hash browns. I’m gonna use your potato method next time.
One question, I put my dehydrator on 135 degrees. How long did it take you to dehydrate it? How many hours did you put the mix in for?
Thanks again, it’s definitely a fan favorite we’ll keep using in the future!
Great video. Wondering how many servings this recipe makes?
This would be wonderful for those fonts who live in Hurricane country...we were without power for 3 weeks after Ida this year! I’ve purchased the cookbook to insure we’ll have a good, nutritious meal at least once a day.
If vacuum sealed, I wonder what might be the shelf life of these wonderful meals?
I've mentioned it on some of your other videos, you make the best dehydrated food tutorials! I bought a food dehydrator a few months ago after watching your videos.
Thank you.
Thanks Greg! More food videos are in the works for this year. And, my cookbook should be out in a couple of months!
I like this alot. I can easily swap out the ground beef for dried vegan meat. Good idea grating the potatoes. I know another backpacker who dehydrates an entire big packet of frozen mixed veggies (peas/carrot/corn/capsicum) separately and adds when dried. Not sure what that would do to flavour. What temp do you normally dry your veggies & sauce at?
Hi Kevin, thank you for the great video. Preparing to dehydrate my first meals for an upcoming canoe trip. I'm wondering if you have a rough estimate of how long that took to dehydrate? Also, could you comment on how many servings that recipe made for you? Trying to plan meals for my two kids and I.
Thank you!
Love the videos Kevin. All of them! Your trips are awesome and you have given a lot of good advice to those of us that branching out into the canoe tripping world. I have a quick question that you may already have answered, but how much water would you use to rehydrate your 150g meals? I've not been good at figuring that out!
Good question and I do have a complete video on this. My advice is to not worry about volumes of water. Simply put your dry meal in a pot, shake it to get it to lay flat, then add enough water to just cover the meal. This is usually perfect. If it is a soup or stew add about 2cm or an inch more.
Yes but your recipes are so good!
Glad you like them!
reminds me of bablefish5 food videos, that's a compliment BTW I use maddy the goose's recipe myself
Thanks Alpha Whisky. Yeah I think Babblefish5 had some great videos. Too bad he doesn't seem to be in production anymore.
Thank you for the idea. May I ask when rehydrating to you use the same principal as adding enough water until it floats for your shepherds pie? Also approximately how long does it take to dehydrate? Thank you for you time.
Hi Tammie, yes the technique I use is simple. I just cover the meal with water (as you say till it all floats a little). Then I bring the meal to a boil. Then I put it in a pot cozy to let it rehydrate and conserve fuel. I have another video on this. The whole process takes 10-15 minutes.
I love your videos Especially now with what’s going on with the coronavirus
Thanks, I have been thinking of what to put out next during this corona phase. You have helped me decide!
Kevin Outdoors I’m a dad of two soon to be three just had a car accident and I find your videos so helpful please keep up the great work and I look forward to more videos my friend
Great instructional video as always! But you touched upon something… camping oven? I’ve bought your book and there’s a section on bread and cakes, how do you bake in the outdoors?? Also, strictly speaking “shepherd’s pie” is made with lamb, if using beef it’s called “cottage pie” :D
Since you have my book already, check out Part VI 'Baking in the Backcountry' (starting on page 83) it explains different types of ovens and baking methods. If you are a backpacker most won't be practical unless it is a short trip but for canoe trips, the added weight of an oven becomes more practical. Personally I like reflector ovens propped up against a fire the best. But they all work.
another idea is, instead of using fresh potatoes, add a bag of idahoan instant potatoes to the dried filling
Thanks Capsicum! I know instant potatoes are popular trial food for many but instant potatoes just aren't my thing. Just trying to show how you can make your own. Also, you may have edited this or commented on someone else's comment about this being an Alton Brown recipe. Yes, absolutely. I think I showed this explicitly in the video. The point here was to show people how to convert a recipe that they like into a dehydrated meal. Alton is 5 stars in my book, love his shows! If I am going to steal something I am going to steal from the best. Thanks for watching and commenting! Glad someone mentioned Alton here!
How long are these good for in storage
Kevin
That's a great video. My wife and I would like to know how long you cook the shredded potatoes. We're going to try making this for our Scout Troop this year.
Thanks Jamie, That is a meal that should be fun with scouts. They don't take long at all because they are so thin. I boil them for about 5-10 min.
On a couple of canoe trips I have put the shredded and dehydrated potatoes in the food processor to create a powder. When you rehydrate the powder it is basically mashed potatoes. If you keem them seperate from the rest of the meal and add them on top after rehydration of both then bake you will get something very similar to what you might have at home.
I had a very creative scout master when I was young and we always had the best meals at the Jamboree! I guess that's where I get some of my passion for food on the trail. I hope it all works out well - I know it will!
3:47 Forrest and Jenny were like peas and carrots.
Sorry I think I may not be understanding correctly, if you’re using the Shepard’s pie flavour packet, do you just dehydrate the filling without any flavour, and once everything’s dehydrated, add the flavour pack to the mix?
You could use a flavour packet either way. It may loose a little flavour if you add it to the mix first.
Hi I’m new to using a dehydrator and I was wondering if I could substitute the meat for beans?.. (probably canned beans..)And would appreciate any ideas on how to do that. Separately? Or with the filling? Also can I store this in a freezer bag in the freezer without vacuum sealing it if we plan on using it within the next 3 months? Thank you! Great videos!
Hi Shelly, yes beans work great in the dehydrator. Canned beans are an excellent way to go. Yes, vacuum sealing isn't necessary especially if you are keeping the food in the freezer. Good luck!
No need to leave out the half and half,butter and eggs. Use dehydrated whole milk (Nido), butter buds, and home made dehydrated eggs. They can be added to the dry potato mixture in the bag to be mixed in when reconstituting.
Thanks ADK. There are no eggs in Shepherd's (or Cottage) pie. And yes I do use powdered milk in my recipes after the food is dehydrated and there are some good butter substitues out there too (butter buds aren't available where I live). But, getting back to eggs, drying your own eggs isn't reccomended. I have dehydrated them before and they work great but you can't trust that they won't spoil and cause health issues. There are some great freeze dried options for fresh eggs like 'OvaEasy' that are much better than the old school and bad tasting powdered egg. Happy trails HillyMan.
Out of curiosity, what are the other butter substitutes besides butter buds? I have seen the Ova Easy product, and have read all of the great reviews, but I just can't bring myself to pay that much for their product. We raise chickens so I have access to fresh eggs that are proven to be healthy and salmonella free. For the time being I will stick with dehydrating my own eggs right before each camping trip and then storing it in the freezer until I get my pack ready. I do have another question- I really love having eggs for breakfast while out camping but I dread having to carry the extra weight of a frying pan. Mine is 12 oz. and all of the other fry pans that I have researched that are lighter have straight sides or are thin and tend to burn. I have tried to cook eggs in my trail pot just like I would with a frying pan but it just doesn't work out. Can you suggest any breakfast meals that incorporate eggs into the mix that I can use with a pot that do not require boiling the egg mixture in a plastic bag for 10+ minutes (and wasting precious fuel). I have tried different recipes like a Kugel but without baking it doesn't turn out right.
Hi ADK, there are a couple of companies that make butter powder, Hoosier Hill Farms is one. It isn't like you can add water and call it butter but as a substitute in a meal it will do. I also make clarified butter (aka ghee). All you have to do is heat butter enough to gently boil out the water content. It reduces by about half (probably a little more) it is still heavy but less weight than actual butter and a little goes a long way. I hear you about the eggs we have chickens too and I do cringe at the price of OvaEasy but I only buy a few pouches each year. My egg breakfast is usually a scrambled omlet. I rehydrate onions, mushrooms, and peppers without heat for 5-10 min then I add OvaEasy egg mixture and water. I mix it thoroughly. When backpacking I just use my normal Ti pot. On a canoe trip I might bring a frying pan. I find the trick is to just put the pan on the heat for short periods of time and stir constantly. First I leave it on low heat for about a min but once the eggs start to cook I lift the pot and stir. Then I put it back on the heat for 5-10 seconds then lift it off again. I think I show this in one of my SHT videos. Somewhere in my second series when I am hiking with my wife - probably second or third video. Good luck!
Hi Kevin, great video. How long do you boil the grated potatoes for?
Hi Christina, About 5-10 min. They cook really quickly because they are so thin.
How do you know how much water to add when your steeping it
Check out some of my other videos on the subject. I add just enough to barely cover the meal with water.
Is there any benefit to using frozen instead of canned peas, carrots and corn?
Not really, perhaps price and quality. Canned tomatoes and corn are usually quite good but canned peas and carrots have a unique canned taste.
If you change it to beef it becomes a Cottage Pie.
Right you are. My folks always called it Shepherd's Pie but I have heard of that distinction. I guess the sheep prefer we put beef in Shepherd's Pie.
All to do with tradition and accuracy. Our future generations rely on us passing along authentic menu's. And for descended Europeans that is imperative, in today's 'knock down Europeans' programming:) nice recipe. ty
giz82 weve ways called it sheparda pie. Just depends where youre from really
As soon as he said he was going to sub the lamb for beef I thought "but then it's not a shepards pie" lol. But I know it's a common to use beef.
@@KevinOutdoors how many shepherds have you seen or heard of chasing cattle? That is the distinction, shepherds pie has lamb cottage pie has beef.
Is it possible to use fresh vs. canned veggies? What would the cooking time difference be.
I generally used frozen veggies but sometimes canned veggies (tomatoes and corn). You can certainly use fresh veggies, cook them gently first by blanching them or steaming them then you are good to go to dehydrate.
Hi Kevin. Loving the videos and hi from the U.K. At 00:34 you point to a banner link to another video. How do you create that banner? Despite an extensive youtube search, I can’t seem to ind a solution.
Thanks.
Hi Richard, in the editing window of CZcams check out 'cards'. How to add them has changed a couple of times but if you look for 'cards' you will likely figure out how to add them. If not google "how to add cards in CZcams". All the best!
Kevin Outdoors Thanks Kevin. Have just learned to do banners so will give you a shout out as I’ve just done the Butter Chicken recipe. I’ve filmed it and will put into a VLOG. Hope that’s ok? It’ll just prove that your recipe works - I won’t claim it’s mine and I’ll make sure I make that point. Cheers.
czcams.com/video/9GWCFWRVMdM/video.html
@@RichardOutdoors Certainly OK. Thanks Richard! Looks like you are off to a great start with your channel! ATB!
Hi Kevin, it would work the same using canned corn, peas and carrots ? Thanks in Advance and greatings From Venezuela!
Yes, absolutely. I often use canned corn.
What about using powered potatoes instead? Thoughts?
They would work fine for this Hugh. I'm just not a big fan of powdered potatoes.😀
Hi Kevin just waiting for my dehydrater to add arrive in regards to the beef mince have you tried adding bread crumbs to the mix compared to your boiling method? I only have a week to prepare all my food for a 3 week trip so havnt got a lot of time to experiment
Hi Stephen, Yes I have done the breadcrumb method before. I much prefer this boil method. It re-hydrates just as well and this method removes more of the fat.
Kevin Outdoors Thanks Mate your vids are great nice and concise without all the fluff. My dehydrater arrives today Yeah baby.
Good luck with it!
Have you ever considered using instant potatoes and then adding that to the top of your shepherd's pie?
Hi Joe, I have never and will never consider instant potatoes. I hate instant potatoes. I once asked a waiter in a good restaurant if I was eating instant potatoes. He assured me that 'no' I wasn't then went back to the kitchen to check. He returned with an apology and I got my meal for half price. Dehydrate your own they are 10 times better.
how many servings does this make? thanks so much for sharing this video! looks great. only needs to star your daughter again!
This is a pretty old video now and I can't really remember. But, regardless of the size of meal that I make I apportion my meal size by dry weight when I pack. About about 125g of dry meal will be the right size for me. When I pack a meal for my wife I pack about 100g. When I was younger I needed about 150g. So 100-150g is a reasonable range that most people will fit into.
Don't know if you'll see this after so many years, but why chicken stock instead of beef stock? Is there some reason for that?
No particular reason. I think in this video I used an Alton Brown recipe. The point here was to demonstrate how to take an existing recipe and convert it to a dehydrated meal.
How long did you cook the potatoes?
The potatoes don't take long ~10min.
grating the potatoes is a good idea
Thanks John.
I didn't see you use salt. Does salt effect the outcome of dehydrating your food?
You can add salt at any point. It doesn't have much effect on the drying process although it is quite important when making jerky.
How long would these last if you vacuum sealed them in mylar bags?
Hi Nick, Likely a year or more if you do a good job at removing three things. 1) moisture 2) fat 3) air.
Thanks!
How long does the potatoes cook for I must of missed that and I watched the video 3 times
The potatoes just take 10-15 minutes in simmering water.
"That's more of a canoeing thing where you have more gear and more time" Hell yeah that is the only way I camp. Because I like to bring beer and all of our waterways in Gulf Coast Texas are brackish so there is a need to pack a lot of water. Also because I can ditch my truck at a boat ramp and paddle to very secluded areas motor boats have no interest in.
Hi Bustin, I never it much thought. I have hiked along the ocean but always was able to find freshwater streams leading in. I guess in low country you would have to go far up stream to find freshwater. An interesting challenge. Thanks for watching!
Would love to see it rehydrated. Do you have a different video showing that?
Oh, sorry. No I didn't include that and I don't think I have a trip video where I make that meal. I am making sure that all my new meal videos show the final product. Again sorry!
Thank you, sir. That seems to be the hard part for me, rehydrating everything.
Keep up the great videos!
How long do you dehydrate the meal for?
It all depends. I usually set it for overnight. The meat is on a higher setting and is usually done in 8 hours. The veggies and other things take longer because they are done at a lower temp. I find they are usually done in 12-20 hours. It all depends on the relative humidity. In the winter, when I usually do most of my dehydrating the house is very dry and the meals don't take as long as in the summer.
In the dehydrator it goes
Ha, love to hear that!
So how long does this keep for??
Hi Abigail, dehydrated meals if dried well, kept cool and are sealed airtight can easily last 6 months or even a year.
Well. My first time cooking grated potatoes. lol Must have cooked em too long cuz they're more like jelly.
Sorry about that, usually 10 min is all I cook them for.
Hi Kevin, I´d like to know if you calculated the calories of these dehydrated meals.
I hate store bought trekking meals because they are expensive, being a mash and don´t taste most of the time. They just count the calories and want to tell you "this is what you need for the day..."
Greetings from Germany and thank you for your excellent videos, Bernd
Hi Rhein, Thanks for the comment. I haven't calculated calories of these meals but I have had this question before. There are online programs that help you calculate the calories in a meal. I think I'll start doing that and including the caloric content in the comments section. Thanks for the idea.
Thanks for answering. I basically have no idea if the calories in a meal change after dehydration and if you still have the same calories after rehydration.
The first stage is still simple to calculate because the amount of calories of the non-dehydrated food is written on the packages or can be obtained from internet information.
Since we have no dehydrated "complete meals" with meat etc. over here, it´s getting difficult.
Would you propose from your experience always to cook raw meat before dehydration? I looked at some videos telling that meat being canned "in its own juice" before works best for dehydration.
Yes I always cook the meat before dehydration. Jerky would be the one exception in that case I use raw strips of meat that has been salted etc. But other than that I always cook the meat.
One of the key things in the process is to remove as much fat as possible so meat canned in its 'own juice' might get complicated depending on what the 'juice' really is.
I wouldn't think there would be much change in caloric content by dehydrating. All we are doing is removing the water from the food and adding it later. There might be a slight change that a food scientist might argue - am sure that in dehydration cells get ruptured and somehow energy is lost - but I wouldn't worry too much about that level of detail. My meals give me enough energy for my trips.
quote "My meals give me enough energy for my trips." I think this the way to go. It´s much better than food scientists argue. They just count the calories and even tell you how much water to drink, instead of listening to your own body and individual conditions...
It´s cabbage time over here! I´m going to dehyrdate a lot of cabbage chips for the first time right now. I think it´s called "sweetheart or pointed cabbage", we have this (fresh) locally only at this time time of the year. I´m going to start with your 135°F suggestion for vegetables which is 57°C. Would you recommend to blanch that before?
I just had a good recommandation not to blanch, but to soak & clean prepared raw vegetables in hot salty water with some vinegar, then let dry a few minutes in the strainer and go dehydrate. While blanching, you cook out some good stuff which should be done for freezing, but not dehydrating.
So let´s see how my cabbage chips turn out.:-)
What do you think of subbing dehydrated frozen hash browns or instant mashed potatoes for the fresh? Are those viable options?
Frozen hashbrowns work but don't rehydrate quite as well as grated potatoes. If you use them use the smallest you can get. Instant mashed potatoes work fine (but they are instant potatoes and you know, taste like instant potatoes :) You can dehydrate mashed potatoes and put them in a food processor to break them up into a powder. They rehydrate great after that.
i think grated potatos are grate
Ouch! But I kinda like that. 😀
Thanks, think I will try this with turkey. For me Shepards Pie is a turkey dish. Same principles. Thanks!
Great idea. Thanks for watching!
????? Shepherds pie ?????? shepherds pie uses lamb !!! Cottage pie uses beef,!! ‘Mericans !!!😟😟😟
Hi Doug, I have gotten that comment quite a few times and of course you are accurate. It does seem that there are parts of the U.S. and Canada (including where I grew up) where Shepherd's Pie a has evolved to also refer to the ground beef version. Although you are correct, that should be Cottage Pie.
I wonder what it would be called if you used ground venison ?? Hunters pie, or Jagger pie ?? 🤣🤣🤣
Good vid tho. I never thought to dry the in gradients separately ie meat from vege