📝 About This Recipe
This rich and soul-warming filling captures the essence of the British countryside, utilizing the Instant Pot to develop deep, slow-cooked flavors in a fraction of the time. Traditionally made with succulent ground lamb, this recipe features a velvety gravy infused with red wine, fresh herbs, and a hint of Worcestershire for that quintessential umami punch. It is the ultimate comfort food base, delivering a luscious, melt-in-your-mouth texture that is ready to be crowned with golden mashed potatoes.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Ground Lamb (can substitute ground beef for a Cottage Pie style)
- 1 Yellow Onion (large, finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
The Flavor Base
- 2 tablespoons Tomato Paste (adds richness and color)
- 2 tablespoons Worcestershire Sauce (for deep savory notes)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot; replaces some broth)
- 1 cup Beef Broth (low sodium preferred)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
The Finishers
- 1 cup Frozen Peas (do not thaw beforehand)
- 1 tablespoon Cornstarch (mixed with 1 tbsp water to make a slurry)
- Salt and Black Pepper (to taste)
- 1 tablespoon Olive Oil (for sautéing)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function and allow it to heat up. Add the olive oil to the inner pot.
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2
Add the ground lamb (or beef) to the pot. Cook until browned, breaking it into small crumbles with a wooden spoon for about 5-7 minutes.
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3
Carefully drain any excess fat from the pot, leaving about one tablespoon for flavor.
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4
Add the diced onions, carrots, and celery to the meat. Sauté for 4-5 minutes until the vegetables begin to soften and the onions turn translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly to 'toast' the paste until it turns a deep brick red.
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6
Pour in the red wine to deglaze the pot. Use your spoon to scrape up all the brown bits (fond) from the bottom; this is where the flavor lives!
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7
Add the Worcestershire sauce, beef broth, rosemary, and thyme. Season with a generous pinch of salt and black pepper.
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8
Secure the lid and set the valve to the 'Sealing' position. Cancel the Sauté function and select 'Manual/Pressure Cook' on High for 8 minutes.
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9
Once the cooking time is complete, allow for a 5-minute Natural Pressure Release (NPR) before switching the valve to 'Venting' for a Quick Release.
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10
Open the lid and select the 'Sauté' function again. Stir in the frozen peas; the residual heat will cook them perfectly in 2 minutes.
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11
Whisk your cornstarch and water together in a small bowl, then pour the slurry into the bubbling filling. Stir for 1-2 minutes until the sauce thickens into a glossy gravy.
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12
Taste and adjust seasoning with more salt or pepper if needed. Your filling is now ready to be transferred to a baking dish or served directly over mashed potatoes.
💡 Chef's Tips
Always deglaze the pot thoroughly after adding the wine to prevent the 'Burn' notice and capture deep flavor. If using lamb, don't skip the rosemary; it is the traditional herb that complements the gaminess of the meat perfectly. For a richer gravy, you can stir in a tablespoon of cold butter right at the end after turning off the heat. If you prefer a thicker filling, let it sit for 10 minutes after thickening; it will continue to set as it cools slightly. Make this ahead of time! The flavors actually improve after a night in the refrigerator.
🍽️ Serving Suggestions
Top with buttery colcannon (mashed potatoes with kale or cabbage) for a truly Irish experience. Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness of the meat. Pair with a glass of stout or a bold red wine like a Syrah. For a modern twist, serve the filling inside a hollowed-out sourdough bread bowl. Accompany with a side of pickled red onions for a bright, acidic pop of flavor.