Main Dishes Recipe ❘ 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.

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

Cooking Directions

1. 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. Preheat oven to 400 degrees F (200 degrees C).
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.
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.
5. Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

Nutrition Facts

• calories569.2
• carbohydrateContent49.2 g
• cholesterolContent65.1 mg
• fatContent31.6 g
• fiberContent6 g
• proteinContent22.6 g
• saturatedFatContent11.4 g
• sodiumContent1159.3 mg
• sugarContent6 g