Anyone made anything else other than breads, muffins, biscuits, and desert type items and pizzas in their reflector ovens? Looking for some other main course type meals for either breakfast or dinner.

I love the oven, for things like mac & cheese, lazagna, shepards pie anything you want to make all crispy/gooey on the top- the oven is a nice touch.

I've done the lasagna before. I'll have to try Mac n cheese and the shepard's pie.

Shepard's Pie - formatting is hard to retain here.

Ingredients:
1 1/2 cups Ground Beef, Mountain House
1/3 cup Onion, Harmony House
1/4 cup Carrots, Harmony House
1/4 cup Corn, Harmony House
1/4 cup Peas, Harmony House
1 pouch Roasted Garlic Mashed Potatoes, Idahoan
2 tbsp. Ghee
2 tsp. Tomato Paste
1 Beef Flavored Packet, Swanson Flavor Boost
2 tsp. Garlic, Minced
2 tsp. Rosemary
1 tsp. Thyme
1 tsp. Worcestershire Sauce
2 tbsp. All Purpose Flour

Directions:
Rehydrate the ground beef (add 1 1/2 cups boiling water to freezer bag, soak for 10~15 minutes).
Rehydrate the onions and carrots (add 1 1/4 cups boiling water freezer bag, soak for 10~15 minutes).
Rehydrate the corn and peas (add 1 cup boiling water freezer bag, soak for 10~15 minutes).
Place the ghee into a sauté pan and set over medium high heat. Once the ghee shimmers, add the onions and carrots. Sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the ground beef, salt and pepper and cook, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste; beef flavor packet, Worcestershire, garlic, rosemary, thyme, and stir to combine. Add the corn and peas; 1/4 ~ 1/2 cup water, bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Measure 2 cups boiling water into serving bowl. Add pouch of Idahoan® Potatoes all at once, using a fork to moisten all potatoes. Cover and let stand 1 minute.
Place the ground beef mixture into a baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place in the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove and let cool for at least 15 minutes before serving.

Servings: 2
Serving Size: 3 1/4 cups (with corn and peas)

Rehydration Chart Yield by Volume:
Dry Yield Description
1 1/2 cups 1 1/2 cups Ground Beef, Mountain House
1/3 cup 1 cup Onion, Harmony House
1/4 cup 1 cup Carrots, Harmony House
1/4 cup 1/2 cup Corn, Harmony House
1/4 cup 1/2 cup Peas, Harmony House
1 pouch 2 cups Roasted Garlic Mashed Potatoes, Idahoan

Repackage into the following groups:
1 1/2 cups Ground Beef, Mountain House (vacuum seal, freezer bag)

1/3 cup Onions, Harmony House (vacuum seal, freezer bag)
1/4 cup Carrots, Harmony House (vacuum seal, freezer bag)

1/4 cup Corn, Harmony House (vacuum seal, freezer bag)
1/4 cup Peas, Harmony House (vacuum seal, freezer bag)

1 pouch Roasted Garlic Mashed Potatoes, Idahoan

2 tbsp. Ghee (vacuum seal)

2 tsp. Tomato Paste (vacuum seal)
1 tsp. Worcestershire Sauce (vacuum seal)

1 Beef Flavored Packet, Swanson Flavor Boost

1 tsp. Garlic, Minced (vacuum seal)
2 tsp. Rosemary (vacuum seal)
1 tsp. Thyme (vacuum seal)

2 tbsp. All Purpose Flour (vacuum seal)

My recipe is in the "cook Book" here-
Traditional Irish Shepard's Pie

1 tablespoon olive oil
1 teaspoon black pepper
1 lb very lean ground beef or 1 lb lamb- or ground buffalo is amazing!
1 large onion, finely diced
3-4 large carrots, finely diced
1 cup frozen peas
3-4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
1 large quantity mashed potatoes (about 6 cups, fresh or leftover)
grated parmesan cheese (optional)

Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish with butter and add the sauce. Spread the mashed potatoes over top. Sprinkle with Parmesan cheese.

To make this for dehydrating-
When the meat mixture is completed- cook the sauce until very reduced and then spread thinly on the dehydrator sheets.
Dehydrate the mashed potatoes separately.

When you are in the woods- rehydrate the meat and the potatoes separately. Spread the meat in the bottom of the biggest pot you have- about 2-3 servings at a time, then add the potatoes and cover. Add coals to the top of the pot to get the potatoes crusty- or use a reflector oven.