Heat the oil in a large saucepan over a medium heat and add the seeds from the crushed cardamon pods and saute for 30 seconds. Add the onion and cook for 5 minutes. Add the dry spices to the pan and cook for a further minute.
Make a paste with the garlic, ginger and a splash of water. Add this to the pan along with the salt and cook for a minute.
Push the vegetables to the side of the saucepan and add the minced beef. Brown the mince thoroughly, ensuring it is mixed well into the spiced vegetables.
Add the tomatoes, stock, Worcestershire sauce and salt, and bring to the boil, before lowering the heat and simmering gently for 30 minutes. Once cooked remove the cinnamon stick and add the frozen peas.
Meanwhile boil the potatoes in salted water. Once cooked drain and return to the pan. Meanwhile gently heat up the butter and cream in a small saucepan. Add the butter and cream to the potatoes and mash the potatoes until smooth, check the seasoning and add to taste.
Place the beef mixture on the bottom of an ovenproof dish. Cover with the mashed potato and cook in the oven at 180CFan for 30 minutes. Stand for 5 minutes before serving.
This recipe works just as well with lamb mince, simply substitute lamb mince for beef mince in equal quantities.The meat filling freezes really well therefore double the recipe up and save a portion for later. It also works really well served alongside rice rather than with the potato.As with many meat dishes, if time allows, the minced beef filling benefits for being left in the fridge overnight. The flavours really permeate the meat and the dish will taste better.