Lamb With Mashed Potatoes – Wag Style

April 4, 2012

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Lamb and Mash Wag Style

Lamb and Mash - Wag Style

This is a recipe that I have been perfecting over the last couple of weeks and would like to share with you.

For this recipe, you will need a pressure cooker – if you don’t have one I highly recommend that you get yourself one.

Pressure cookers are great for producing casserole type meals quickly. Let’s face it, it would be great to slowly cook a lamb dish or joint of meat in the oven for four or five hours, but for working people it’s difficult to find the time to do that – cue the pressure cooker.

Ingredients per person:

1 Lamb leg steaks or other cut of lamb as preferred


½ Sweet potato

3 or 4 cloves of garlic – add to taste.

Fresh thyme

2 good sized potatoes

1 carrot

1 tin of plumb tomatoes

1/2 tin of water

Good squeeze of tomato puree

1 good teaspoon of bouillon or salt and pepper


Put some olive oil into the bottom of the pressure cooker and apply some heat.

Add some finely chopped onions to the hot oil and sweat them off for a few minutes with the lid on the pressure cooker.

After a few minutes, add the lamb to the onions and replace the lid. Brown the lamb for a few minutes stirring every couple of minutes or so.

Add chopped garlic, carrots, and diced sweet potato to the lamb and onions and replace the lid. Shake the pressure cooker or stir the ingredients every couple of minutes to mix the contents and promote even cooking.

After five minutes or so, add the tin of plum tomatoes, good squeeze of tomato puree, salt and pepper (I use vegetable bouillon instead) , some chopped thyme plus 1/2 can of water ( use the tin from the plum tomatoes for this)

Give the ingredients a good stir and replace the lid.

Bring the pressure cooker up to pressure and turn down the heat.

Simmer for 30 minutes.

In the mean time peel some potatoes, dice into four, and add to a pan of lightly salted water and cover. (leave out the salt if preferred).

When the pressure cooker has been simmering for approx 15 minutes, add some heat to the pan of potatoes. Ideally you want the pan to boil about 5 minutes before the lamb has finished cooking.

Once the 30 minutes is up, take the heat of the pressure cooker but don’t open it until the potatoes are cooked.

When the potatoes are cooked – test them with a fork, drain out the water, add a large knob of butter, a very small amount of milk, salt and pepper to taste and mash with a potato masher until they form a smooth consistency.

Put the mash onto plates and pour over the lamb and tomato mixture – serve immediately. Enjoy.

As a slight variation, I sometimes add some finely chopped cabbage to the lamb mixture before bringing up to pressure.


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