Leftover Moroccan Meat Pie

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

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 569 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1 ¼ cups water
• ½ teaspoon ground black pepper
• 3 cloves garlic, minced
• ½ cup crumbled feta cheese
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder
• ½ cup peas
• ½ cup frozen corn
• 1 sweet potato, diced
• ¼ yellow onion, chopped
• 1 (.87 ounce) package dry brown gravy mix
• 1 cup shredded leftover pot roast
• 1 frozen deep-dish pie crust

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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