Leftover Moroccan Meat Pie
Ingredients
- 1 sweet potato, diced
- 1 ¼ cups water
- ¼ yellow onion, chopped
- 3 cloves garlic, minced
- 1 (.87 ounce) package dry brown gravy mix
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon curry powder
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup shredded leftover pot roast
- ½ cup peas
- ½ cup frozen corn
- 1 frozen deep-dish pie crust
- ½ cup crumbled feta cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
- Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
- Bake in preheated oven until crust is golden brown around edges, about 25 minutes.
Source
Original recipe: View Original