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Vegan
Cooking Techniques
- Use a mix of spices like cumin, coriander, and cinnamon for an authentic taste.
- Make sure the meat is chopped into small pieces for even cooking and better texture.
- Brush the pastry with an egg wash before baking to get a golden, crispy crust.
Ingredients 0/17
What Makes This Recipe So Great
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.
