Lamb and Black Olives Shepherd’s Pie

Cook Time 45 minutes

Servings 4

Ingredients

2 tbsp olive oil

1kg lamb shoulder, cut into 4 cm pieces

3 cloves garlic, crushed

1 onion, finely diced

1 stick celery, finely diced

1 carrot, grated

1 tbsp tomato paste

2 orange peels

3 sprigs thyme

1 bay leaf

250ml white wine

400ml chicken stock

20 kalamata olives, pitted

Pinch of salt and pepper

2 handfuls of grated cheddar

Mash Topping

6 Sebago or Desiree potatoes (1kg), peeled and quartered

50g butter

200ml milk

Salt and white pepper

Method

Fill the pressure cooker with 2 cups of water. Place the potatoes into the steamer basket. Lock the lid and cook for 8 - 10 minutes. Release the steam and remove. Mash the potatoes with butter, milk and a good pinch of white pepper and salt.

Remove water from the pressure cooker and heat oil on searing mode. Season the lamb with salt and pepper. Seal meat on all sides until lightly golden in colour. Remove. Add the onion, celery and carrot and fry until softened and golden. Now add the tomato paste and return the meat along with the orange peel, thyme and bay leaf. Deglaze with wine and add the chicken stock and olives. Lock the lid and bring to pressure. Then cook for 30 - 35 minutes.

Release the pressure and top with the mash. Sprinkle over cheddar and place the extra crisp lid on top. Grill for 3 - 4 minutes. Serve as it or with some wilted spinach.