In 1-quart saucepan, place potatoes and enough water to cover.

Heat to boiling over medium-high heat.

Reduce heat to medium-low; cook uncovered 10 minutes or until tender.

Drain; set aside.

Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally.

Reduce heat to medium.

Add onion; cook Minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened.

Drain.

Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.

In small bowl, mix broth, cornstarch and salt with whisk.

Add to beef mixture.

Heat to boiling over medium heat.

Reduce heat; simmer 1 minute or until broth is slightly thickened.

Remove from heat.

Stir in potatoes, peas and cilantro.

Let cool while preparing crust.

Heat oven to 400°F.

Place 1 pie crust in 9-inch glass pie plate.

Spoon filling into crust-lined plate.

Cover with second pie crust; seal edge and flute.

Cut 6 slits in top crust.

Bake 20 minutes.

Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.

Bake 15 to 20 minutes longer or until crust is golden brown.

Let stand 10 minutes before serving.

Meanwhile, in small bowl, stir together yogurt, cucumber and mint.

Serve pie with sauce.