Rustic Root Shepherd's Pie

adapted from Men’s Health, January 2009

1 pound lamb
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 parsnips, chopped
1 turnip, chopped
1 cup peas
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup beer
1 cup chicken broth


Brown the lamb in a cast iron skillet coated with olive oil over medium heat.
When the lamb is fully cookied, remove the meat from the skillet and add the chopped onion, carrots, parsnips, and turnip.
Cook the vegetables until tender, about 10 minutes.
Add the lamb back to the skillet, and stir in the peas, tomato paste, Worcestershire sauce, and beer.
Cook until the mixture is reduced by half, then add the chicken broth.
Top with mashed potatoes and bake at 375 degrees F until golden, about 20 minutes.

Tip: How To Eat Grapes With Seeds

Unless you are just juicing them or cooking them down and straining out the seeds, eating grapes with seeds can be a challenge if you haven't perfected the art. Of course, you can add them to your granola and just pretend they are part of the cereal, like grape nuts (which they are, actually). I find it most...Read more


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