Shepherd’s pie with crispy sweetbreads
- April 2013
- Serves 6
- 1 hour to make, 2 hours 15 mins to cook
Crispy breadcrumbed sweetbreads bring an interesting twist to this comforting shepherd’s pie recipe.
- 53.2g (25.1g saturated)
- 67.2g (11.5g sugars)
Make the pie filling and either freeze for up to 3 months or chill for up to 3 days. The assembled uncooked pie will keep chilled overnight.
Lamb sweetbreads from spring lambs are a traditional delicacy at this time of year – but generally you can only get them from butchers. They need fast, short cooking and their mild flavour sets them apart from other types of offal.
This rich dish calls for a ripe but rounded red. Try a Côtes du Rhône Village
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