Leftover Moroccan Meat Pie

Ingredients

• 1 sweet potato , diced
• 1.25 cups water
• 0.25 yellows onion , chopped
• 3 cloves garlic , minced
• 1 package dry brown gravy mix , .87 ounce
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons curry powder
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons salt
• 1 cup shredded leftover pot roast
• 0.5 cups peas
• 0.5 cups frozen corn
• 1 frozen deep-dish pie crust
• 0.5 cups crumbled feta cheese

Instructions

1. 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. 2

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

3. 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. 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. 5

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