Shepherds Pie (Vegetarian backpack recipe)

4 moderate servings
Provides about 300-400 calories and 10-14 g total fat
per serving

3 to 5 oz granular TVP (beef or unflavored)
4+ oz quick-cook vegetables: Just Veggies, peas,
tomatoes, carrots, corn, lentils, black beans...
1 tsp dried onion flakes
1 package brown gravy mix (or mushroom)

Flavorings: Soy sauce mix and pepper, nutmeg,
cayenne, garlic, garam masala, or other spices.
1 1/2 cup hot water
1 pkt (or 1 1/3 cup) instant mashed potatoes
1/4 tsp garlic powder (or use garlic potatoes)
1/4 cup dry milk or soy milk powder (optional)
2 tbsp oil or margarine
2 cup boiling water (or as directed)
2 oz sliced or shredded cheddar cheese (optional)

Instructions:
Soak TVP, vegetables, gravy mix, and spices in 1 1/2 cup
water, as directed for the TVP.

Meanwhile, combine garlic, potatoes, milk, and oil in
a plastic bag or pot. Stir in boiling water and insulate.

When the TVP is swollen, heat to boiling with stirring.
Simmer 1-3 minutes until the gravy thickens.

Fluff the potatoes and place on the filling. Top with
cheese if desired.