Wild Garlic Lamb Keema Shepherd's Pie with Ramp Mash and Pickled Pea Topping

Equipment

• Cast Iron Skillet

• ▸700 g ground lamb (keema), 20% fat preferred
• ▸1 large yellow onion, finely diced
• ▸4 cloves garlic, minced
• ▸1 tbsp fresh ginger, grated
• ▸60 g wild garlic (ramsons) leaves, roughly chopped, plus 8 whole leaves for garnish
• ▸2 tbsp neutral oil (sunflower or rapeseed)
• ▸1 tsp cumin seeds, whole
• ▸1 tsp coriander, ground
• ▸1 tsp garam masala
• ▸0.5 tsp turmeric, ground
• ▸0.5 tsp Kashmiri chili powder
• ▸0.25 tsp cinnamon, ground
• ▸2 tbsp tomato paste
• ▸200 g canned crushed tomatoes
• ▸100 ml lamb or beef stock
• ▸1 tsp salt, plus more to taste
• ▸1 tsp black pepper, freshly ground
• ▸1 tbsp unsalted butter
• ▸1 kg Maris Piper or Yukon Gold potatoes, peeled and quartered
• ▸80 g unsalted butter, cubed
• ▸120 ml whole milk, warmed
• ▸6 ramp bulbs (wild leeks), thinly sliced, greens reserved
• ▸30 g ramp greens, finely chopped
• ▸1 tsp flaky sea salt
• ▸0.5 tsp white pepper, ground
• ▸200 g fresh or frozen garden peas
• ▸80 ml white wine vinegar
• ▸80 ml water
• ▸1 tbsp granulated sugar
• ▸0.5 tsp mustard seeds, whole
• ▸0.25 tsp red chili flakes
• ▸0.5 tsp salt
• ▸1 tbsp neutral oil, for sautéing ramps

1. 1

   1. PICKLE THE PEAS (do this first): Combine white wine vinegar, water, sugar, mustard seeds, chili flakes, and salt in a small saucepan over medium heat. Stir until sugar dissolves, about 2 minutes. Add peas, remove from heat, and let steep at room temperature for at least 30 minutes. The peas should be bright green and lightly tangy. Transfer to a jar and refrigerate until needed.

2. 2

   2. MAKE THE KEEMA FILLING: Heat 2 tbsp neutral oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add cumin seeds and sizzle for 30 seconds until fragrant. Add diced onion and cook, stirring occasionally, for 8–10 minutes until deeply golden.

3. 3

   3. Add minced garlic and grated ginger to the onion. Cook for 2 minutes, stirring constantly. Add tomato paste and cook for another 2 minutes until it darkens slightly and smells sweet-savory.

4. 4

   4. Add ground lamb to the pan. Break it up aggressively with a wooden spoon and cook over high heat for 6–8 minutes until well browned with some crispy edges — don't rush this step, the Maillard browning is where the flavor lives.

5. 5

   5. Stir in ground coriander, garam masala, turmeric, Kashmiri chili, and cinnamon. Cook for 1 minute. Add crushed tomatoes and lamb stock. Stir well, reduce heat to medium-low, and simmer uncovered for 15 minutes until the sauce tightens and coats the meat.

6. 6

   6. Remove from heat. Fold in the chopped wild garlic leaves and 1 tbsp butter. The residual heat will wilt the wild garlic just enough to release its allicin punch without cooking away the bright, garlicky-green flavor. Season with salt and black pepper. Set aside.

7. 7

   7. MAKE THE RAMP MASH: Boil potatoes in heavily salted water for 15–18 minutes until completely tender when pierced. Drain thoroughly and let steam-dry in the colander for 3 minutes.

8. 8

   8. While potatoes drain, heat 1 tbsp neutral oil in a small pan over medium heat. Add sliced ramp bulbs and cook for 3–4 minutes until softened and lightly caramelized. Add ramp greens in the last 30 seconds and stir until just wilted. Remove from heat.

9. 9

   9. Rice or mash the potatoes through a potato ricer or with a hand masher. Fold in 80 g cubed butter and warmed milk gradually until smooth and creamy. Stir in the sautéed ramp bulbs and greens. Season with flaky sea salt and white pepper. The mash should be slightly looser than usual — it will firm up in the oven.

10. 10

    10. ASSEMBLE AND ROAST: Preheat your oven to 200°C (390°F) fan / 220°C conventional. If your keema is in an oven-safe pan, spoon the ramp mash over the top in an even layer. If not, transfer keema to a 23x33 cm (9x13 inch) baking dish first. Use a fork to rough up and ridge the mash surface — those peaks will catch heat and turn golden.

11. 11

    11. Place the assembled pie on the middle rack and roast for 25–30 minutes until the mash top is deeply golden brown with crispy ridges and the filling is bubbling around the edges. If the top needs more color, switch to the broiler/grill for the final 3–4 minutes.

12. 12

    12. REST AND SERVE: Let the pie rest for 5 minutes before serving — this helps the filling set slightly so it doesn't run everywhere. Spoon into deep bowls, top generously with drained pickled peas, and garnish with whole wild garlic leaves. Serve immediately.

Nutrition (estimated per serving)

Calories

685

Fat

38g

Carbs

52g

Protein

32g

Fiber

7g

Sodium

820mg

Variations

• ◆Vegan version: swap lamb keema for a 50/50 mix of brown lentils and finely diced mushrooms, use coconut oil instead of butter, and replace the milk in the mash with oat cream. The lentils mimic the textural density of mince and soak up the spices well.
• ◆Paneer crust: press a thin layer of crumbled paneer mixed with a little ghee over the mash before roasting. It forms a crispy, slightly squeaky crust that adds a dairy-rich textural contrast you won't find anywhere in the original dish.
• ◆Pub-leaning swap: replace the garam masala and Kashmiri chili with 1 tbsp Worcestershire sauce, 1 tsp Marmite, and a pinch of smoked paprika. It leans harder into the pub-pie side of the family tree while keeping the wild garlic and ramp mash intact.

Storage & Make-Ahead

The assembled pie keeps in the fridge for up to 3 days, covered tightly with foil. Reheat individual portions in a 180°C oven for 20 to 25 minutes rather than microwaving, since the microwave turns the ramp mash gluey. The keema filling actually improves overnight as the spices settle, so you can make it a day ahead and refrigerate it separately before topping with freshly made mash and baking. Store the pickled peas in their brine in a sealed jar for up to 5 days, and spoon them on only at serving time so they stay bright and don't waterlog the mash. The fully assembled pie freezes reasonably well for up to 2 months, though the mash will be slightly looser after thawing; freeze before baking, thaw overnight in the fridge, then bake from cold at 190°C for 35 to 40 minutes.