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.
Smoked Lamb Neck Cottage Pie (Ninja Duo Edition)
Ingredients
For the Lamb Filling:
For the Big Mash Topping:
Instructions
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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.
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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.
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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.
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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
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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.
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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.
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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
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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.
