Shepherd's Pie in a Pot

Dinner

Instant Mashed Potatoes 2.0 package(s)

Chicken Pouch 2.0 package(s)

Dried Red Lentils 0.5 cup(s)

Dehydrated Mixed Vegetables 2.0 tablespoon(s)

Dehydrated Onions 2.0 tablespoon(s)

Chicken Bouillon Cubes 1.0 cube(s)

Vegetable Bouillon Cubes 1.0 cube(s)

Garlic Powder 1.0 teaspoon(s)

Italian Seasoning 1.0 teaspoon(s)

Cheese Powder 2.0 tablespoon(s)

Parmesan Cheese, grated 2.0 tablespoon(s)

Boiling Water (For Rehydrating Vegetables) 0.5 cup(s)

Dairy Poultry

Rehydrate vegetables and onions in the water listed for 10 minutes.

Bring the additional water to a boil with dissolved bouillon.

Add rehydrated vegetables and their soaking water, garlic, and Italian seasoning. Simmer for 5 minutes.

Stir in chicken and remove from heat.

Prepare mashed potatoes separately according to package directions using the listed water amount.

Spread mashed potatoes over the chicken and vegetable mixture. Top with cheese powder.

Eat layered straight from the pot — the creamy potato topping and savory filling create a comforting trail version of classic shepherd’s pie.