Indian Pie


1tbsp. Oil

8 oz chopped onions

2 rounded tbsps. Curry powder

1tbsp. Vinegar

1 tbsp stock or water

1 large tomato (chopped)

12 oz minced beef*

1½ lb mashed potatoes

Parsley to decorate (optional)


*If made with ready-cooked meat, do not simmer for more than 5 mins and bake until potatoes are just brown.


Melt the oil and fry the onions until golden brown.   Add the curry powder and vinegar and continue frying for 5 mins.

Add chopped tomato, stock or water, and meat and continue cooking for 10 mins.

Turn into greased casserole and cover with mashed potatoes.

Bake in middle of hot oven (220C or Reg.6) for 25-30 mins.

Garnish with parsley.       






6oz short crust pastry

3 eggs

½ pint single cream

6oz grated cheese

Salt, freshly ground black pepper

2 large tomatoes sliced

Preparation & cooking time:  25 minutes


Roll out pastry fairly thin and cut a circle 10” in diameter, using a dinner plate as a guide.

Line a non-stick omelette pan or frying pan with the pastry, pressing it up the sides well.  Prick the base all over with a fork.  Put the pan over a gentle heat and cook for 3 to 4 minutes.

Meanwhile beat the eggs with the cream, two thirds of the cheese, salt and pepper. 

Pour this into the pastry case, cover and continue to cook for a further 3 to 4 minutes.

Uncover pan and top the quiche with the sliced tomato, then sprinkle over remaining cheese. 

Put under a preheated hot frill until the filling is puffed and golden. 

Slide the quiche carefully out of the pan onto a plate to serve.

Can be served with a salad or vegetables.