Leftover Moroccan Meat Pie

Ingredients

• 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

Directions

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.

Preheat oven to 400 degrees F (200 degrees C).

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.

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.

Bake in preheated oven until crust is golden brown around edges, about 25 minutes.