This economical family pie has a topping made from 'yogurt crust' — a quickly-made and economical alternative to pastry. If desired, the filling may be made in advance.
ingredients
serves 4
1 3/4 pound ground beef
1 medium-sized onion, finely chopped
1 large garlic clove, chopped
1 celery stalk, chopped
2 tablespoons beef dripping
1 1/4 cups mushrooms, sliced
1 tablespoon All purpose flour
1/2 cup beef stock
2 tablespoons tomato paste
2 teaspoons curry paste
for the topping
1 1/4 cups thickened plain yogurt
2 large eggs, beaten
1/4 cup All purpose flour
2 tablespoons grated cheddar cheese
freshly ground black pepper
method
1. Melt the dripping in a heavy-bottomed pan over low heat. Add the mince (ground beef) and brown gently. Add the chopped vegetables and cook, stirring, until soft but not coloured.
2. Heat the oven to 190°C (375°F). Stir in the flour. Cook for 2 minutes and then stir in the stock, tomato puree and curry paste.
3. Simmer gently for 5 minutes until slightly thickened. Add the mushrooms. Transfer to a 6 cup ovenproof dish.
4. Stir the yogurt until smooth. Beat the flour into the eggs and add to the yogurt. Stir in the cheese. Season to taste.
5. Pour the mixture over the filling. Place in the centre of the oven. Cook for 30 minutes until the topping has set and is golden.
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more information
Cooking time: 1 - 1 1/4 hours
