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Cottage Pie with Dehydrated Vegetables
- 3 pounds russet potatoes You can also use mashed potato flakes
- 1/2 cup milk or half and half
- 4 tablespoon butter
- 3 pounds ground beef Use freeze-dried or dehydrated
- 1.5 tablespoon onion powder
- 1 cup dehydrated vegetables Use vegetables of your own choosing
- 1 tablespoon garlic powder
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 2 tablespoons ground pepper
- 1/4 cup green powder optional
- 1/4 cup vegetable powder optional
- 1/4 cup mushroom powder
- 3 tablespoons Worchestershire sauce use to taste
- 2 cups chicken broth
- 2 tablespoon tomato powder
- 3 teaspoons dried rosemary can use fresh
- 2 teaspoons dried thyme can use fresh
- Rehydrate your dehydrated vegetables in a bowl with boiling water for about 30 minutes. If you choose the overnight soak, remember to do this the night before or start the morning of in the fridge.
- Strain your soaked vegetables into your potato water as it begins to boil (or reserve and use in place of some of the chicken stock below.
- Make mashed potatoes (peel, chop, boil and add milk and butter for your own taste)
- Brown meat and drain any fat
- Add the powders, garlic, onion, salt, flour, and Worcestershire sauce. Mix well.
- Add chicken stock and allow to simmer.
- Add dehydrated vegetables and mix well.
- Layer into two casserole dishes of your choice (I split between a 7×5 and 8×10 baking dish – one with the added vegetables, and one without.
- Layer with mashed potatoes.
- Cook at 350°F / 177°C for 15-20 min until potatoes are beginning to brown around the edges.
- You can remove, top with a little cheese, and place under the broiler until it is melted and browned.
- Allow to sit for 15 minutes to cool before serving.
TIPS FOR USING DEHYDRATED VEGETABLES
- Be sure to blanch vegetables if required. It will help make the final product much more pleasing.
- Properly rehydrate before creating a meal using a hot 30-minute soak, or an overnight or an all-day soak in water in the fridge. (see video below).
- Vegetables are best as a part of a casserole, soup, stew, or integrated into something like meatloaf rather than eating as a side dish on their own. While this is personal preference, while you are learning, this is a great way to get started.
- Be sure to give your dehydrated foods plenty of time to cook after the rehydrating process. Blanching only partially cooks food, and if you didn’t blanch, they still need to be fully cooked. So give your foods time in a simmering soup, rehydrate before adding to most casseroles, etc.
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.
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