Let’s be clear — this is no ordinary comfort food. Think tender, smoky lamb neck that melts at the touch of a fork, tucked beneath a cloud of buttery mash baked to golden perfection. You’ll get that deep BBQ hit without the all-day smoke session. The Woodfire infuses the flavour, the 15-in-1 does the grunt work, and you get all the glory. It’s a pie built for show-offs — crisp-topped, gravy-laced, and unapologetically rich. Whether you’re cooking to impress or just treating yourself, this dish delivers big-time comfort with serious flair. Now, grab your tray and make some magic.
For the Big Mash Topping:
These rich, smoky lamb flavours shine when paired with sides that cut through the depth and add a bit of freshness. Buttered greens or garden peas are classic companions that balance the savoury richness. A crisp green salad with a lemon or mustard dressing brings brightness, while roasted root vegetables make it heartier. If you’re in the mood for indulgence, serve it with a jug of glossy gravy and a slice of crusty bread to mop up every drop. Whether you keep it simple or go all out, these sides turn your smoked lamb pie into a truly satisfying, crowd-pleasing feast.
Absolutely. You can smoke the lamb in a regular smoker or skip the smoke step and brown the meat in a heavy pan for extra depth. The filling can be cooked in a large pot on the stove, and the pie baked in a standard oven at the same temperatures.
Yes! The lamb mixture actually tastes even better the next day. Cook it, cool it, and store in the fridge for up to 2 days. When you’re ready, reheat it gently, top with mash, and bake as directed.
