3 tablespoons of unsalted butter
1 large yellow onion, roughly diced
700g of minced beef or lamb
2 large carrots, roughly diced
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce, this is optional
1 teaspoon salt if using salt free stock
a quarter teaspoon of ground pepper
1 sprig of fresh thyme leaves
250ml of stock, any kind
a half teaspoon of apple cider vinegar, this is optional
140g of frozen peas


700g or about 4 medium potatoes, peeled and quartered, keep them no more than two inch chunks
125ml of milk
A quarter teaspoon of salt


Melt 1 tablespoon of butter in the cooker over a medium heat and add onion. Saute until the onion is soft. Use the browning setting on an electric pressure cooker.

Push the onion aside and drop in the ground meat. Break it up with a spatula and brown it, this should be around about 5 minutes.

Add the carrots, tomato paste, Worcestershire Sauce if you are using that option, salt, pepper, thyme sprig and stock. Mix well.

Lower the steamer basket with the sliced potatoes onto the meat. Close and lock the lid of the pressure cooker.

With an Electric pressure cooker, cook for 12 minutes at high pressure. For Stovetop pressure cookers turn the heat up to high and when the cooker indicates it has reached high pressure lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.

When the time is up, open the pressure cooker with the normal release, and release pressure through the valve.

Preheat the oven to 400°F or 200 °C. Remove the steamer basket from the pressure cooker and add a cup of frozen peas, and if you are using it, apple cider vinegar into the pressure cooker, and mix into the meat.

Remove the thyme sprig and let the cooker stand uncovered while you work on the potatoes.

Add the potatoes into a mixing bowl. Splash the potatoes with milk and sprinkle with salt. Then mash until fluffy.

Pour the contents of the pressure cooker into a prepared deep oven-safe dish, we recommend about 10 by 13 inches or 25 by 35 centimetres

Using a fork spread the mashed potatoes over the meat mixture, starting at the edge of the dish and working your way into the centre. Then press the mash down with the back of the fork into an even layer.

Sprinkle the top with 2 tablespoons of chopped butter and slide into the oven.

Bake the dish, uncovered for 20 minutes, or until the peaks of the potatoes have browned. Let it stand for 5 minutes before serving.