Boiled beef, shredded
Boiled potatoes, diced
Red chillie powder
Egg yolk for glazing
Use short crust pastry.
Stir fry all the ingredients for the filling together (besides cheese and egg). You can choose to leave out the coriander leaves as well and add it just before baking.
Prepare the pastry. Roll out enough to line the baking dish. Leave a little folded over the dish to seal the pie later.
Place half the filling in the hollow. Sprinkle grated cheese. Then place the rest of the filling over the cheese. Sprinkle some more cheese to cover the top surface of the dish.
Roll out the remaining pastry. Cut narrow strips and interlay them over the filling. Seal the edges by combining the edge of these strips with the bit of pastry you left folded over from the lining.
Glaze the surface with egg yolk. Bake in a moderate oven until the pie turns golden brown.