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Leftover Moroccan Meat Pie Recipe

Recipe by: ArmyWO

"Don't know what to do with your leftover shredded beef, pork, or chicken? Check out this really easy recipe with a Moroccan flare."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook50 m
  • Ready In1 h 10 m
  • 1Put 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.
  • 2Preheat oven to 400 degrees F (200 degrees C).
  • 3Combine 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.
  • 4Stir 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.
  • 5Bake in preheated oven until crust is golden brown around edges, about 25 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 569 cals
  • 1 sweet potato, diced
  • 1 1/4 cups water
  • 1/4 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (.87 ounce) package dry brown gravy mix
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 cup shredded leftover pot roast
  • 1/2 cup peas
  • 1/2 cup frozen corn
  • 1 frozen deep-dish pie crust
  • 1/2 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    569
    28%
  • Fat:
    31.6
    49%
  • Carbs:
    49.2
    16%
  • Protein:
    22.6
    45%
  • Cholesterol:
    65
    22%

Based on a 2,000 calorie diet

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