This cheap and easy freeze-dried backpacking meal recipe, Hamburger Pie, is my family’s version of a Shepherd’s Pie is delicious, comforting and makes a ton of leftovers. Fun Fact: This was the first recipe I ever learned how to cook on my own thanks to my grandma and is still my number one, ultimate comfort meal anytime of the year, whether I’m at home or out on trail.

Hamburger Pie | Freeze-Dried Backpacking Meal Recipe

Ingredients

2 lbs Ground Beef
2 cans of tomato soup
2 cans of green beans, drained
Mashed Potatoes
Shredded Cheddar Cheese

For the Mashed Potatoes:

4 lbs potatoes
1 tbsp salt
1 cup whipping cream
8 tbsp butter, sliced
Fresh ground pepper to taste

Cooking Instructions

To Prepare Mashed Potatoes:

Peel potatoes and cut into eighths. Place in a large pot and cover with cold water. Add a tbsp of salt and bring to a simmer over medium-high heat. Simmer until potatoes are cooked through, about 12-15 minutes. Drain potatoes in a large colander and shake to rmove excess moisture.

Meanwhile, warm the cream in a saucepan over low heat, or pour the cream into a microwave-safe container and microwave for 30 seconds.

Transfer potatoes to a large bowl and mash with a handheld potatoes masher until they reach the consistency you like. I personally like to put my potatoes into the Vitamix when mashing. Once the potatoes have been mashed, fold in butter and cream and season with salt and pepper.

To Prepare the Casserole:

Cook the ground beef and drain excess fat. In a large casserole dish, line the casserole dish as follows:

  • Bottom Layer: Cooked Ground Beef
  • Third Layer: Green beans, drained
  • Second Layer: Soup, spread evenly in a thin layer over the green beans
  • Top Layer: Mashed potatoes

Preheat the oven at 350F. Cook Hamburger Pie for 20 minutes. Sprinkled cheese on top of casserole during the last 5 minutes of cooking and cook until cheese has melted.

1 Serving = 2 Cups

How to Turn This Into a Backpacking Meal: Freeze-Drying Instructions

On a freeze dryer tray, add two cups of Hamburger Pie into a thin layer and spread it evenly over the tray

Load the trays into the freeze dryer, start the batch and wait anywhere from 20 to 24 hours for the batch to be complete.

After the batch has been completed, remove the food trays from the freeze dryer and package up each meal into a single serving bag. 1 Serving = 2 Cups of Hamburger Pie

Vacuum seal each bag to help preserve freshness and prevent spoilage and then store in a dark, cool place.

Weight Before Freeze Drying: 20 ounces
Weight After Freeze Drying: 5.3 ounces

I use the Harvest Right Home Pro Freeze Dryer (Medium) with the Premier Industrial Pump. Click here for more details about my freeze dryer.

Rehydrating in the Backcountry

  • Transfer the food into a food safe container that can withstand boiling water like a mylar bag, Stasher bag or a quart-sized Ziploc Freezer bag
  • Boil water
  • Add just enough water to cover the food inside the bag. I don’t have exact measurements. I usually just eyeball this for each meal. When adding water, less is more to avoid the meal getting too soupy.
  • Stir and close the bag
  • Add food bag into an insulated food pouch or food cozy
  • Let food rehydrate for 10-12 minutes
  • Remove from the insulated food pouch (of food cozy) and stir
  • Serve and enjoy!

Serving Size: 2 cups
778 calories per serving
45 grams of protein
Cost Per Serving: $4.02

GROCERY STORE BACKPACKING FOOD | MORE Cheap & Easy DIY Freeze-Dried Backpacking Meal Ideas

Learn how to make your own backpacking meals with some of other favorite grocery store backpacking meal recipes:

Beef Stroganoff
Chicken & Dumplings
Biscuits & Gravy (with Homemade Biscuits)
Chili & Cornbread
Chicken Fajitas & Guacamole
Corned Beef & Cabbage
Beef Stew

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