Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.



My family loves them and I buy them a lot. The best way to store them has always been a bit of a mystery to me, though…I’ve never been sure whether or not you are supposed to keep them in the refrigerator.

I’m really learning a lot since I started doing these monthly posts in conjunction with Glad. According to the food storage experts over there, potatoes should not be kept in the refrigerator. And once they’ve been peeled and/or cut, they should be placed into a large bowl and fully submerged in water, then covered with plastic wrap, like Glad ClingWrap, or perhaps a tea towel. (To learn more about the best ways to prep and store your foods, see Glad’s Protection Pointers.)

Prepping and protecting potatoes means they’ll stay fresher longer. This is good news, because it means less chance of food waste! And now that your potatoes are going to last longer, you can enjoy them in many different ways: bake them, dice and pan-fry them, roast them, mash them. You get the picture…you can do so much with potatoes.

One of my favorite things to do with potatoes lately is to use them in this easy and delicious Shepherd’s Pie Recipe.

mashed potatoes for shepherd's pie recipe | healthy green kitchen
peas and carrots for shepherd's pie recipe | healthy green kitchen
beef and veggies for shepherd's pie recipe | healthy green kitchen
shepherd's pie before baking

Shepherd’s Pie may be one of those classic, basic recipes that everyone already knows how to make…but maybe not? You see, somehow I got to be 43 years old I had never made Shepherd’s Pie before a few months ago, when I happened on this recipe from Simply Recipes. Just FYI: true Shepherd’s Pie is made with lamb (or mutton), while Cottage Pie is made with beef. So technically this recipe is for a Cottage Pie when made with beef…but, use ground lamb and it’s a Shepherd’s Pie.

shepherd's pie recipe | healthy green kitchen

Got it? Ok, here’s the recipe.

Recipe for Shepherd's Pie

Yield: 4-6 servings

Total Time: 1 hour

Use organic vegetables, butter and cream, beef broth, and grass-fed beef or lamb, if possible.


*2 pounds potatoes (I used Yukon gold potatoes)
*1/2 cup cream
*4 tablespoons butter, divided
*1 large onion, peeled and diced
*2 cloves garlic, peeled and minced
*One 10-oz. bag organic peas and carrots (or an equivalent amount of freshly shelled peas and diced carrots)
*1 pound ground beef (or use ground lamb)
*1/2 cup beef broth
*2 teaspoons Worcestershire sauce
*sea salt and freshly ground black pepper


1. To make the mashed potatoes, peel the potatoes if they are not organic, then chop them. Place potatoes in a medium-large pot on the stove and add water to cover. Bring water to a boil, add a generous pinch of salt, and boil until tender (15-20 minutes). Remove from heat and pour off almost all the water. Add the cream and 2 tablespoons of the butter. Mash the potatoes for a minute of two using a potato masher. I like my mashed potatoes to have some texture, but you can make them as smooth as you like. Add salt and pepper to taste, then set aside.

2. Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in a large (preferably cast-iron) skillet, then add the onion and sauté until tender (about 8 minutes). Add the garlic, peas and carrots and cook for another 2 minutes. Add beef and beef broth and sauté, breaking it up as it cooks, until meat is no longer pink and broth has been absorbed (about 4 to 5 minutes). Stir in the worcestershire sauce. Season with a little salt and pepper.

3. Spoon vegetable/beef mixture into a baking dish (or just bake it right in the skillet, if you used cast iron). Spread potatoes evenly over beef; if you like, you can use a fork to make a "crosshatch" or other pattern in the potatoes. Bake until potatoes are lightly browned, 15-20 minutes, then serve.

Adapted from Simply Recipes.

shepherd's pie recipe | healthy green kitchen

Tasty Shepherd’s Pie variations:
Vegan Lentil Shepherd’s Pie from Food52
Carrot Mash Shepherd’s Pie from A Cozy Kitchen
Paleo Shepherd’s Pie from Eat Boutique
Sweet Potato Shepherd’s Pie from Diethood

See what my fellow #SAVEITSUNDAY bloggers are up to:
Visit Kristin/The Frugal Girl
Visit Mavis/100 Dollars a Month

To learn more about Glad and #SAVEITSUNDAY, follow Glad on Social Media:
Glad on Facebook
Glad on Twitter
Glad on Instagram

Related reading:
American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)
Waste: Uncovering the Global Food Scandal

*This post contains Amazon.com affiliate links. When you make a purchase via one of my links, I earn a small commission. I appreciate your support.



  1. 1

    Nev — January 29, 2014 @ 2:18 pm

    Lame. It’s one thing to take sponsorships, it’s quite another to build a whole post around it.

    • Winnie replied: — January 29th, 2014 @ 2:57 pm

      I choose who I write sponsored posts for very carefully and I actually turn a lot down because they are not a good fit for me. When I do write a sponsored post, I actually go out of my way to build my post around the sponsorship. That’s the point…that’s why I get paid by the sponsor…and I could not be more clear in terms of a disclosure at the the top of the post.

      Your opinion is unsolicited and leaving this comment was rude.

  2. 2

    Jessica — January 29, 2014 @ 7:06 pm

    Looks delish – like something my mom made when I was a kid. And LOVING your book – slowly savoring a chapter each day.

    • Winnie replied: — January 29th, 2014 @ 9:59 pm

      Yes this dish is currently my son’s favorite dinner! And thanks for the comment about the book…that makes me SO happy :)

  3. 3

    Georgie — January 29, 2014 @ 9:15 pm

    I love shepherd’s pie it’s one of my favorite dishes and I love Glad I use many of their products. It’s a beautiful delicious recipe and keep up the great work and kudos for landing sponsorships. And, the nerve or was that nev… whatever.

    • Winnie replied: — January 29th, 2014 @ 9:59 pm

      Thanks so much Georgie xoxo

  4. 4

    Michelle Rose — January 31, 2014 @ 11:55 pm

    Love the post! I just started making Sherpherd’s Pie (although I use beef, so I guess it’s not technically that!) about a year ago. My normally picky 9-yr-old asks for it regularly and happily chows down on it, enjoying every last veggie! I also think it’s cool that landed sponsorship. You go, girl! And keep up your good work! :-) I appreciate what you do!

  5. 5

    Andrea Quigley Maynard — February 12, 2014 @ 6:16 pm

    Yum! My mom made shepherds pie a lot growing up – I didn’t like it then but I love it now. I think it’s so versatile – I’ve swapped out the beef/lamb for ground sausage (from a local farm) or chicken and even used sweet potatoes or butternut squash instead of potatoes. Such great comfort food for the colder months!