Leftover Moroccan Spiced Meat Pie

Ingredients 0/17

Step 1

Peel and chopping the sweet potato, then put it in a saucepan with enough water to cover. Bring it to a boil, then turn the heat down and let it simmer gently for about 15 minutes, or until the sweet potato is just tender. Drain and set aside.

Step 2

While the sweet potato cooks, preheat your oven to 400°F (200°C). In another saucepan, combine some water with chopped onion and garlic. Bring it to a boil, then lower the heat and let it simmer until the onion softens, around 5 minutes.

Step 3

Stir in the gravy mix and your spices—cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and a pinch of salt. Add in your leftover pot roast, cooked sweet potatoes, peas, and corn. Give everything a good stir and cook for about 5 minutes until it’s all heated through.

Step 4

Pour this flavorful filling into a frozen pie crust, then sprinkle crumbled feta cheese on top.

Step 5

Pop the pie in the oven and bake until the crust turns golden brown around the edges, which should take about 25 minutes. Let it cool for a few minutes before serving.