Ingredients
4
4 servings
- •1 sweet potato, diced
- •1 ¼ cups water
- •¼ yellow onion, chopped
- •3 cloves garlic, minced
- •1 (.87 ounce) package dry brown gravy mix
- •½ teaspoon ground cumin
- •½ teaspoon ground cinnamon
- •½ teaspoon curry powder
- •½ teaspoon ground ginger
- •½ teaspoon ground black pepper
- •½ teaspoon ground turmeric
- •½ teaspoon salt
- •1 cup shredded leftover pot roast
- •½ cup peas
- •½ cup frozen corn
- •1 frozen deep-dish pie crust
- •½ cup crumbled feta cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 569
- Carbohydrate: 49g
- Fat: 32g
- Fiber: 6g
- Protein: 23g
- Sugar: 6g
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