Savoury beef trifle recipe

  • Serves 4-6
  • 30 mins to prepare and 30 mins to cook
  • 444 calories / serving
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Not your average trifle! This savoury version combines layers of mince beef, peas, carrots and mashed potato and is sure to go down well with the kids. You could make this into a more traditional pie, stirring the carrots and peas into the mince layer and topping with mashed potato before baking, but this fun, savoury ‘trifle’ is easy to make and needs no time in the oven. 

Make the mashed potatoes. Boil the potatoes in lightly salted water for 20 minutes, or until tender to the point of a knife. Drain well, return to the pan and mash with a generous twist of black pepper. Using a wooden spoon, gradually beat in the butter and warm milk until the mash is smooth and fluffy.

While the potatoes cook, put the olive oil in a large, deep-sided frying pan and place over a medium heat. Add the onion and celery and cook, stirring often, for 10 minutes, until soft. Stir in the garlic and tomato purée and cook for 1 minute, followed by the beef mince. Cook this, stirring to break up any clumps, for 5 minutes, until no pink remains. Now stir in the Worcestershire sauce, beef stock and dried herbs. Simmer briskly for 10 minutes, stirring often, until the mince is coated in a rich sauce and is no longer watery. 

Cook the peas in boiling salted water for 3-4 minutes. Drain well.

Spoon the hot mince into a large, clear-sided serving bowl, flattening it out with the back of a spoon. Quickly top with the peas in a single layer, followed by the grated carrot. Finish with large spoonfuls of mash, gently spreading it out to cover the carrot. Decorate with parsley leaves and serve straightaway.

Freezing and defrosting guidelines

The mince layer is suitable for freezing. Once cooked and the dish has cooled completely, transfer to an airtight container, seal well and freeze for up to one month. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the mash potatoes

  • 1.5kg (3lb) white potatoes, peeled and cut into large chunks
  • 30g (1oz) salted butter, diced
  • 200ml (1/3 pint) whole milk, warmed
  • For the mince layer

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 500g (1lb) lean beef mince
  • 1 tsp Worcestershire sauce
  • 200ml (1/3 pint) beef stock
  • 1/2 tsp dried mixed herbs
  • To finish

  • 400g frozen peas
  • 2 medium carrots, scrubbed and coarsely grated
  • small handful flat-leaf parsley leaves, to garnish
  • Energy 1865kj 444kcal 22%
  • Fat 12g 17%
  • Saturates 6g 28%
  • Sugars 11g 12%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 57.4g Protein 28.7g Fibre 9.4g


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