Shepherd’s pie with crispy sweetbreads

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Put the lamb shoulder in a roasting tray, season and roast for 75-90 minutes until tender but pink. Set aside. Turn off the oven.
2. Heat a large heavy-based sauté pan over a high heat and fry the lamb mince in small batches until browned all over. Drain in a colander, reserving the fat.
3. Use a little of the reserved lamb fat to cook the onions with the star anise over a low heat for 10-15 minutes until they turn a rich golden brown. Remove from the pan and set aside. Use a little more of the fat (or a splash of vegetable oil if there isn’t much left) to cook the carrots over a medium heat for 5 minutes. Remove and add to the onions.
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4. Use a little of the fat or some oil to cook the mushrooms over a high heat for 5-7 minutes until tender and golden. Return the lamb mince, onions and carrots to the pan and pour over the stock. Simmer for around 1 hour until the lamb is tender and the sauce is rich. Discard the star anise and leave to stand for 15 minutes.
5. Add the herbs, then taste and season. Mix the Dijon mustard, Worcestershire sauce and sherry vinegar together in a small bowl. Add a little of the hot mince mixture to help it to combine, then stir it all back into the mince mixture. Put it all in a casserole and leave to cool.
6. Dice the cooled lamb shoulder, then stir through the mince mix. Cook the potatoes in boiling salted water for 10-15 minutes until tender, drain, then mash with the butter, milk, nutmeg and wholegrain mustard. Season well.
7. Preheat the oven to 180°C/fan 160°C/gas 4. Cover the cooled pie filling with the mash, then bake for 45 minutes until it starts to colour. (Alternatively, divide the mixture among 6 individual pie dishes/ovenproof pans, top with mash, then bake for 30 minutes.)
8. Meanwhile roll the sweetbreads through the breadcrumbs. Heat 5-6cm vegetable oil in a pan to 180°C (when a cube of bread fries in 30 seconds). Fry the sweetbreads until the crumbs are crisp and golden, then serve with the pie and steamed, buttered savoy cabbage.