Baked by Michael Kloeg, the pie took out the coveted top title of Supreme Pie after impressing judges with its succulent taste and balance of ingredients.
The winners competed against exotic entries including rabbit and wild boar, caramelised rhubarb and wildberry, chilli con carne, spiced duck with bacon, and a "cheeky cheese" slow cooked beef cheek and cauliflower cheese pie.
Bakels New Zealand managing director and pie awards judge Brent Kersel said it was a close competition, but the winning entry "was the best pie on the day".
"The pastry, meat, and gravy were in perfect ratios. The lamb was cooked to perfection and the kumara mash was a great flavour which worked well with the lamb. It reminded me of a Kiwi roast dinner," he said.
Competition was tough this year with a record breaking 4832 pies entered by 533 bakeries from across the country a 5 per cent increase from last year.
A judge examines the award-winning pie.
Mr Gault said it was great to see such innovation, particularly since the country has a strong tradition in producing pies.
"The top standard was really high. I think as Kiwis we should be very proud of our top pies. I could imagine the gold category winner pies being served in a restaurant.
"From my end it was very difficult to judge - which is always a good sign. It was hard to make the final decision because I know there's a lot riding on these awards. Bakers' reputations are on the line."
