Savory Moroccan Meat Pie Using Leftovers

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

Step 1

Peel and chopping the sweet potato, then place it in a pot with enough water to cover. Bring it to a boil, then lower the heat and let it simmer until the sweet potato is just tender, about 15 minutes. Drain and set aside.

Step 2

While that’s cooking, preheat your oven to 400°F (200°C). Next, grab a saucepan and combine some water, chopped onion, and minced garlic. Bring it to a boil, then reduce the heat and let it simmer gently until the onion softens, around 5 minutes.

Step 3

Now, stir in the gravy mix along with the spices—cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and a pinch of salt. Add in your leftover pot roast, the cooked sweet potatoes, peas, and corn. Give everything a good stir and let it cook together for about 5 minutes until it’s heated through.

Step 4

Pour the filling into a frozen pie crust, then sprinkle feta cheese on top. Pop the pie in the oven and bake for about 25 minutes, or until the crust is nicely golden around the edges. Let it cool a bit before digging in!