1. Turn the control dial on the pressure cooker to the sauté setting. Add the oil and onion and sauté until golden brown. Add the carrot, celery and garlic cook for 10 minutes, stirring occasionally.
  2. Dust lamb in flour and sauté for 5 minutes.
  3. Add the tomato paste, wine, worcestershire sauce, stock, tinned tomato, thyme and rosemary. Stir well to combine.
  4. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Turn the control dial to setting ’4′ and allow to cook until the pressure cooker has switched off.
  5. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
  6. Season with salt & pepper.
  7. In a small bowl, mix corn flour and water together and add to the pressure cooker mixture. Stir until the mixture thickens.
  8. Stir in the chopped parsley.
  9. Pour lamb into a baking dish and top with mash. Place the dish in an over or under the grill until the mash turns golden brown.


  1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat and then reduce heat to medium-low. Simmer for 15-20 minutes or until the vegetables are tender. Drain and return to the pan.
  2. Pour the cream, butter and salt into the pan over the potatoes. Mash using stick mixer with masher attachment until smooth and lump free.