I’m not a huge fan of store bought freeze dried camp meals, instead I prefer to make my own delicious, dehydrated meals that you’ll find here along with other food related topics.

Shepard’s Pie

This is a fantastic stick-to-your-ribs meal. It’s surprising how good it is for something you can whip up easily at camp. After a hard day of travel, nothing fills you up better!


Serves: 2
Storage: Keeps for months in a ziplock bag. I’ll often keep servings from season to season.
Prep Time: 25 Minutes (at camp)


  • 2/3 cups potato flakes (I use the Idahoan brand)
  • 5 1/4 oz water (for potatoes)
  • 1 tbsp powdered butter (I use molly McButter) or ghee
  • 3 tbsp powdered milk
  • 2/3 cup dried corn
  • 2/3 cup dehydrated hamburger (aka gravel)
  • Powdered gravy (I use the Club House brand)


At Home

  • Dehydrate hamburger and package it with the corn.
  • Package together the potato flakes, powdered milk and powdered butter (if using ghee, package it separately and add it after potatoes have been cooked).
  • Pack the gravy package with the rest of the meal. I usually put all the packages in a larger Ziplock or Food Saver bag for easy transport.

At Camp

  • Rehydrate the hamburger and corn with boiling water (takes about 20 minutes, the corn takes longer than the hamburger).
  • Boil the 5 1/4 oz water and stir in the potato flakes package which includes the powdered butter (if used) and powdered milk)
  • Make up gravy according to the package details
  • Combine all ingredients together with the exception of the gravy. Once served, pour gravy over top of the dish.

Bannock (Camp Bread)

You can also cook the bannock over an open fire by wrapping it around the end of a stick and cooking it as you would a wiener or marshmallow. If preparing it in this fashion, ensure it isn’t too thick since you can only cook it on the one side and the outside may burn before the inside is cooked.


Two. Makes a thick 5″ patty
Storage: Keeps for months in a ziplock bag. I’ll often keep servings from season to season.
Prep Time: 20 Minutes (at camp)


  • 1 cup flour
  • 1 tbsp baking powder
  • 4 tbsp powdered milk
  • 1 tbsp sugar
  • 1 tbsp oil or ghee or make sure you have a good non-stick pan (I prefer ghee for the added buttery flavour)

Optional Ingredients

  • Raisins
  • Wheat germ
  • Cinnamon
  • 2 tsp vegetable shortening (makes the bannock more flaky, reminds me of biscuits)
  • Anything else you might like in bread


At Home

  • Mix all ingredients with the exception of the oil or ghee (which will be used later to oil the pan if the pan being used).
  • Put the mixed ingredients in a ziplock bag, it can also be handy to double bag it. By putting the zip-lock bag into another zip-lock of the same size, it helps to ensure the bag won’t pop in your pack and the second bag is great for holding the bannock for later once cooked.

At Camp

  • Put the mixed ingredients in a pot and mix it up with a spoon or stick.
  • Slowly add water as you mix the ingredients until you have a doughy consistency
  • Once it’s all mixed, let it stand for about 5-10 minutes. This will allow time for the doe to rise a bit which will make for a lighter, thicker serving once you’re done
  • Oil the frying pan and heat at about the lowest setting your stove can do. I use a MSR SimmerLite and before I make bannock I decompress the fuel (i.e. let the air out) and just pump it about 5 times. If you give too much pressure you’ll end up burning it or having to hold the frying pan higher over the stove by hand.
  • Plop the doe into the frying pan and stretch it out to cover the bottom, or until it’s as large around as you would like it (I usually make it about 5 inches around)
  • You’ll want to make sure the oil or ghee is covering the bottom of the bannock so just kind of swoosh it around in the pan using quick swirling motions of the pan or rotate it with a spoon or stick.
  • Keep checking the underside of the bannock until it’s a golden brown and when it is, it’s time to flip it (you may want to re-oil the pan).
Cooking time is approximately 12-15 minutes

Lemon Shrimp Pasta

This is great camp meal that I also often make at home. You can even make it without the shrimp and it still tastes great but the shrimp takes it to the next level. I dry the shrimp at home in my dehydrator but I believe it can also be done in the oven at a very low temperature but I haven’t done it that way myself. Just be sure that you cook it first.
If you have it, oysters, fish, and various other meats and veggies can be added with or to replace the shrimp.


Serves: Two
Storage: Don’t keep the sauce unrefrigerated for more than a couple of days. I usually eat this meal on the first or second night of my trips.
Prep Time: 10 Minutes (at camp)


  • 10 ounces angel hair pasta
  • 1 cup of cooked, dried shrimp
  • 1/3 cup extra virgin olive oil
  • Zest of one lemon
  • 4 tbsp lemon juice (can adjust this to taste depending how lemony you like it)
  • ½ tsp nutmeg
  • 1 tsp basil
  • Parmesan cheese to taste (I usually do about 2 tbsp per serving)
  • Salt to taste
  • Pepper to taste


At Home

  • Mix olive oil, lemon zest and juice, nutmeg and basil and put in a ziplock or vacuum sealed bag with as little air as possible.
  • Pack parmesan, salt and pepper if desired
  • Pack dried shrimp separately
  • Break pasta strands in half and pack separately. I find it’s best to wrap the pasta in paper towels so all of the ends are covered. Otherwise, when you put them in a plastic the paste will tend to puncture it and can slip out.

At Camp

  • Put dried shrimp in a container, I usually use my mug, and add hot to boiling water until they’re covered. Let sit until tender which is about 5-10 minutes.
  • Boil pasta until al dente, about 5 minutes and then strain.
  • Stir in oil mixture
  • Put in bowls and if you brought it along, add cheese, salt and pepper to taste

Rehydrated Beef & Bean Burritos

This is a new favourite camp meal for me. It’s a rehydrated meal that’s very light to carry in, rehydrates quite nicely and tastes great!

A Solo Backpacker’s Kitchen / Mess Kit

This is my kitchen setup for when I go on solo backcountry trips. It includes my pot and pan, soap, handkerchief and other items I cover in the video. I’ve also put in a little review of the Sea To Summit X-Bowl and X-Cup.

By the way, I just want to be clear that any reviews I do are my personal tastes and preferences. I just like to mention those responsible for making the gear I like. I have no affiliations with any companies that would sway my opinion.

Making Shepards Pie in the Backcountry

This is a favourite meal of mine when I go canoeing. It really fills you up and it doesn’t feel like you’re missing out on anything because you’re in the woods, it has that home-cooked taste and feel.