Backpacking Roast Beef, and Gravy Over Mashed 'Taters!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes provide more nutrients.

beef roast

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey is leaner and lower in fat.

Start by boiling 1 cup of water.

Add 1 cup of Idahoan instant mashed potatoes to a freezer bag.

Pour the boiling water into the bag with the potatoes.

Zip the bag, removing as much air as possible to mix better.

Wrap the bag in a sleeping bag to keep warm while the potatoes hydrate.

In a small container, measure out 1 tablespoon of butter and 1 tablespoon of Gold Medal flour for the roux.

Melt the butter in a pot over low heat.

Add the flour to the melted butter and stir to make a roux, cooking until it gets a little color.

Open the can of Kirkland Signature roast beef and add the contents to the roux.

Mix in the herbs and spices: thyme, rosemary, smoked paprika, onion powder, garlic powder, and fresh ground black pepper.

Put the mixture back over the heat and stir until it thickens and is ready to serve.

Stir the mashed potatoes to ensure even consistency and transfer them to a bowl.

Pour the meat and gravy mixture over the mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens