Slow-Smoked Lamb Neck with Ridiculously Good Mash, Finished to Perfection in the Woodfire

Let’s get one thing straight – this ain’t your average midweek mash-up. We’re talking rich, smoky lamb neck, pressure-cooked ’til it practically falls apart, then crowned with buttery, cheesy mash that’s been roasted for maximum fluff factor. You get deep BBQ flavour without waiting half a day for it. The Woodfire brings the smoke, the 15-in-1 handles the heavy lifting, and you? You’re the legend pulling it all together. Whether you’re feeding a crowd or just feeding your ego, this pie hits hard. Crispy peaks, bubbling gravy edges, and a mash layer so good it should have its own postcode. Grab a tray and let’s get cracking.

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Smoked Lamb Neck Cottage Pie (Ninja Duo Edition)

Lamb

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Prep Time 1 hr Cook Time 2 hrs Rest Time 20 mins Total Time 3 hrs 20 mins

Cooking Temp: 120 C Servings: 6 Estimated Cost: £ 30 Calories: Approximately 650–750 per serving Best Season: Winter, Fall

Author: Lee - Smoke & Sear Cooking Method: Baking, Ninja Indoor Appliances, Smoking Cuisine: British BBQ Courses: Dinner Recipe Keys:

Family Friendly

Instructions

Step 1: Smoke the Lamb Neck

Preheat your Ninja Woodfire to Smoke mode at 120–130°C.

Use oak or cherry wood pellets for a deep, rich flavour.

Coat lamb chunks lightly with salt, pepper, and plain flour.

Place them on a rack or tray and smoke for 45–60 mins, turning once halfway through.

Once smoked, set them aside for their gravy bath later.
Step 2: Build the Lamb Filling in the 15-in-1

Set the Ninja 15-in-1 to Sear/Sauté – High.

Add olive oil, then sauté onion, carrot, and celery for 6–8 mins until softened.

Add garlic, stir for 1 minute.

Stir in tomato purée and cook for 2 mins to caramelise it a bit.

Deglaze with red wine, letting it bubble off for 3 mins.

Add stock, Worcestershire sauce, balsamic vinegar, herbs, and bay leaf.

Drop in the smoked lamb chunks, stir well to combine.
Step 3: Braise the Lamb
Choose your path, Jedi:

Option A – Pressure Cook:
- Set to High Pressure Cook – 35 mins
- Let it naturally release for 10 mins
Option B – Slow Cook:
- Set to Slow Cook – High – 3 hours
Once done:

Remove the bay leaf,

Taste & season,

Reduce the sauce on Sear/Sauté – Low if it’s a bit thin.
Step 4: Roast Jackets & Make the Big Mash

While the lamb is cooking, scrub and prick 6–8 large jacket potatoes.

Rub with olive oil and salt.

Place in the Woodfire on Roast mode at 200°C for 60 mins, turning halfway through.

When soft and crispy:

Slice open, scoop out the fluffy innards

Discard or eat the skins (chef's treat)

Mash or pass through a ricer into a bowl

Stir in butter, hot milk or cream, salt

Optional: Mix in cheddar and white pepper
Step 5: Assemble the Pie

Spoon the lamb filling into your roasting tray or dish.

Pile on the mash like you mean it – no skimping.

Fork the top for those essential crispy peaks.

Optional: Scatter extra cheese on top.
Step 6: Finish in the Woodfire

Preheat the Woodfire to Bake/Roast mode – 190°C.

Bake the pie for 30–40 mins until golden on top, bubbling around the edges, and crispy in all the right places.

Use foil if it’s browning too fast.

Rest for 10 mins before serving – helps it firm up and stops you burning your tongue in excitement.
Serve It With:

Green peas or buttered greens

A jug of gravy (not optional if you're doing this right)

Cold pint or glass of red, plus a smug grin

Equipment

Ninja Woodfire Pro Connect XL
Ninja Foodi MAX 15-in-1 Buy Now

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

No Woodfire? You can still finish the pie in a regular oven at 190°C – just keep an eye on the top.

Don't skip smoking the lamb – it adds that essential depth. Lamb neck is fatty and forgiving, making it perfect for a long, slow smoke and braise.

Jacket potatoes for mash? Hell yes. You get that dry, fluffy interior and a subtle smokiness from the Woodfire roast – leagues above boiling.

Keywords: smoked lamb cottage pie, Ninja Woodfire recipe, lamb neck pie, lamb pressure cook, cottage pie with mash, BBQ cottage pie, comfort food BBQ, 15-in-1 lamb recipe, ninja woodfire dinner, smoky mash pie, lamb mash bake

Smoked Lamb Neck Cottage Pie (Ninja Duo Edition)

Smoked Lamb Neck Cottage Pie (Ninja Duo Edition)

Ingredients

For the Lamb Filling:

For the Big Mash Topping:

Instructions

Step 1: Smoke the Lamb Neck

Step 2: Build the Lamb Filling in the 15-in-1

Step 3: Braise the Lamb

Step 4: Roast Jackets & Make the Big Mash

Step 5: Assemble the Pie

Step 6: Finish in the Woodfire

Serve It With:

Equipment

Note

smoke.sear

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