Savory Moroccan Meat Pie Recipe for Delicious Leftovers

Ingredients

• Diced sweet potato for that touch of natural sweetness
• A generous 1 ¼ cups of water to bring it all together
• Yellow onion, finely chopped to infuse depth of flavor
• Minced garlic, for that fragrant kick
• A package of dry brown gravy mix, adding rich savory notes
• Ground cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt for a harmonious blend of spices
• Shredded leftover pot roast, for a hearty twist
• Peas and frozen corn for a burst of color and freshness
• A frozen deep-dish pie crust to contain all the goodness
• Crumbled feta cheese for a creamy, tangy finish

Step 1

Begin by placing the sweet potato in a saucepan filled with water covering it completely. Let it boil and then lower the heat to medium-low, allowing it to simmer until tender, approximately 15 minutes. Once done, drain the water.

Step 2

Meanwhile, preheat your oven to 400 degrees F (200 degrees C).

Step 3

In another saucepan, mix water with onion and garlic, bringing it to a boil. Lower the heat and let it simmer until the onion softens, roughly 5 minutes.

Step 4

Next, infuse the mixture with flavors by stirring in gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt. Add the leftover pot roast, sweet potatoes, peas, and corn, gently cooking until everything is heated through, approximately 5 minutes. Transfer the savory mix into a frozen pie crust and top it off with a generous sprinkle of feta cheese.

Step 5

Bake the pie in the preheated oven until the crust turns a beautiful golden brown around the edges, usually around 25 minutes.