LEFTOVER MOROCCAN MEAT PIE

Leftover Moroccan Meat Pie image

Don't know what to do with your leftover shredded beef, pork, or chicken? Check out this really easy recipe with a Moroccan flare.

Provided by ArmyWO

Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes

Time 1h10m

Yield 4

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 49.2 g, Cholesterol 65.1 mg, Fat 31.6 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 11.4 g, Sodium 1159.3 mg, Sugar 6 g