Leftover Moroccan Meat Pie
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Leftover Moroccan Meat Pie

1. Sweet potato, diced - 1
2. Water - 1 ¼ cups
3. Yellow onion, chopped - ¼
4. Garlic, minced - 3 cloves
5. Dry brown gravy mix - 1 (.87 ounce) package
6. Ground cumin - ½ teaspoon
7. Ground cinnamon - ½ teaspoon
8. Curry powder - ½ teaspoon
9. Ground ginger - ½ teaspoon
10. Ground black pepper - ½ teaspoon
11. Ground turmeric - ½ teaspoon
12. Salt - ½ teaspoon
13. Shredded leftover pot roast - 1 cup
14. Peas - ½ cup
15. Frozen corn - ½ cup
16. Frozen deep-dish pie crust - 1
17. Crumbled feta cheese - ½ cup

How to cook deliciously - Leftover Moroccan Meat Pie

1. Stage

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.

2. Stage

Preheat oven to 400 degrees F (200 degrees C).

3. Stage

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.

4. Stage

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.

5. Stage

Bake in preheated oven until crust is golden brown around edges, about 25 minutes.