Leftover Moroccan Meat Pie ArmyWO reviews online

Leftover Moroccan Meat Pie


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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Edition Details

Author

ArmyWO

Cooking method

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.

Number of persons

4

Full cooking time

20 m

Cooking time

50 m

Time for preparing

1 h 10 m

Calories

569

Fats

31.6 g

Carbohydrate

49.2g

Protein

22.6 g

Cholesterol

65 mg

Sodium

1159 mg

Ingredients Leftover Moroccan Meat Pie

1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups water
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
3 cloves garlic, minced
1/2 teaspoon ground turmeric
1/2 cup crumbled feta cheese
1/2 cup peas
1/4 yellow onion, chopped
1/2 cup frozen corn
1 sweet potato, diced
1 (.87 ounce) package dry brown gravy mix
1 cup shredded leftover pot roast
1 frozen deep-dish pie crust

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