1 lb. ground lamb, beef or turkey
1 Tsp. olive oil
½ small white onion
1 can beef or turkey gravy
2 carrots, sliced (or frozen)
1 cup frozen or canned lima beans
½ cup frozen or canned corn
2-3 large pinches dried parsley
1-2 Tsp. Worcestershire sauce
1 Tsp. Liquid Smoke (optional)
4 large potatoes, cubed
4 Tsp. butter
¼ cup milk
3-4 oz. sour cream
Salt and pepper
2 foil bread loaf baking pans and tin foil
At least 24 hours in advance:
Heat olive oil in a pan. Sauté onion until translucent. Add meat and brown. Add gravy and vegetables and parsley (except potatoes). Add Worcestershire sauce and Liquid Smoke if desired. Cook until combined. Add water if necessary to thin, but you don’t want it thin. Add salt and pepper to taste.
Meanwhile, boil potatoes. Once you can easily mash them, drain them and transfer back to the pan or mixing bowl. Combine with butter, milk and sour cream and mash well until combined. Add salt and pepper to taste.
Spray foil pans with cooking spray. Divide meat mixture between pans. Top evenly with potatoes and sprinkle with paprika. Allow to cool to room temperature. Once cool, wrap pans tightly and generously in tin foil. You don’t want them to leak in your cooler. Freeze the pies until ready to pack. You can also wrap in plastic wrap under the foil but make sure to remove it before reheating.
When you pack your cooler, pack these toward the bottom, just on top of your ice packs. They will act as extra ice packs until you are ready to heat them. A few hours before you are ready to heat them, remove pans from cooler. To heat, place the wrapped pans directly in or over the campfire, turning regularly to heat evenly. After about 1 hour, remove foil on top and continue to cook until the top is browning and sides are bubbly.