I don't have "hard" recipes. I just built them as I went along.
For shepherd's pie, dried caramelized onions and peppers in one pocket with italian seasoning and 1 tsp dry bouillon. Dried mixed veggies in the next pocket with another tsp bouillon. Mash potato flakes in the third. (If you can have butter, this is a good place to add freeze dried butter for the potatoes, as well as milk powder. Package any flavoring herbs in a small tuck in square and mildly notch one side to help it tear when you need it.) Directions - soak the first pocket in half cup hot water for 30. Same for second pocket. Pour first packet into pan, add 2 lbs ground meat and brown it. While that's going, make the mashed potatoes. After meat is browned, scoop veggies and add them. Cook for another 10 minutes. Add some liquid from rehydrating the veggies if needed. Put mashed potatoes in bowl, top with meat/veg mix, top that with cheese if you want. Only fresh ingredients are meat from freezer and cheese.
For tacos, "instant" beans (cooked and then dehydrated) with spice mix. While meat is browning, add 3/4 cup hot water to the bean mix. (Needs to be ~ 30 minutes.) When meat done, toss in bean mix with a bit more water if needed. Let warm for another 10 minutes. Add to your shells and whatever toppings you want. (For this, packet cheese or freeze dried cheese or other topping could be added.)
Same things for stews and soups. Break down your favorite recipes. Figure out how much of it you can dry or get freeze dried. Pack it by recipe batch. Keep spices separate from most other things to avoid some over-seasoning effects. (Not frequent issue with beans but can be a real problem with other things) Homemade "instant" rice and/or beans helps a lot. I do a few BOB variations for my son using freeze dried meats. But you could probably also make them with pemmican or shredded jerky. Dried bouillon should should go with spices unless you've got something like the dried onions/peppers for them. Oh, warning, black beans somehow make seasoning flavors disappear or hot seasonings become really mild, so don't add seasonings to those.
If you've got a foodsaver, you can do one bag with segments. That worked real well for my SIL. She just grabbed a bag and add whatever, and in the crockpot it went. Hers were designed for that because she was working insane hours, and so was my brother.
If the recipe uses things like Rotel, toss a can of Rotel in the dehydrator on parchment paper and then put it all in when it's dry. Etc. If something can be dehydrated or freeze dried, you can break it down like this. So take your favorite meals and experiment, breaking things down and testing replacements. Then not only do you have a meal packed as an all in one, but you know that it's meals you like in flavors that won't upset your body.
