Leftover Moroccan Meat Pie
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Description
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
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
serving: 4 servings
calories: 569.2 kcal
carbohydrates: 49.2 g
protein: 22.6 g
saturated fat: 11.4 g
cholesterol: 65.1 mg
sodium: 1159.3 mg
fiber: 6 g
sugar: 6 g
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