Pressure cooker spiced shepherd’s pie

Method

1. For the filling. If your lamb is fatty and you’d like to remove some of it, fry it in a pan until browned and a lot of fat has rendered out. Drain off the fat and set the mince aside.
2. Heat the coconut oil in the pressure cooker and add the onion and mixed root veg. Fry until they start to brown, then stir in the garlic, ginger, coriander stalks (save the leaves for the mash) and curry powder. Cook for 2 minutes, then add the reserved mince and the lentils. Season well with salt and pepper. Pour in the tinned tomatoes, Pickapeppa or Worcestershire sauce, the coconut cream (if using) and the stock or water. Close the lid and bring up to high pressure. Cook for 10 minutes, then allow the pressure to drop naturally. You should have quite a thick ragù. Transfer to an ovenproof dish.
3. Wash out the pressure cooker and add water. Put the potatoes in the steamer basket and steam at high pressure: potatoes up to 100g will take around 10 minutes; large potatoes will take up to 25 minutes. Release the pressure, then peel the potatoes when cool enough to handle. Mash or preferably rice the potatoes.
4. Heat the oven to 180°C fan/gas 6. Heat the olive oil in a pan and add the onion. Fry until softened, then add the garlic, curry leaves and spice seeds. When the crackling stops, add the butter to melt, then stir in the mash, chillies and reserved coriander leaves.
5. Spread the mash over the filling, then rough up the top with a fork and sprinkle over the cheese, if using. Bake for 30 minutes until the cheese has melted and is starting to brown.