Recipe Sunday Supper

Shepherd’s Trifle for Sunday Supper – Recipe

{Recipe} Shepherd’s Trifle for #SundaySupper

It’s Sunday Supper time again, and today we’re playing with our food! Hiding veggies, making things look like something they’re not. If you’re a regular around these parts, you know I love tricksy food. Black bean cupcakes? Check. Almond flour pasta? Gotcha there. Cauliflower as cream sauce? Got that, too. We’ve got all kinds of cool things on the menu today, so make sure to check those out at the end of this post. In the meantime…

Trifle. Or is it Shepherd’s Pie? Trick question! It’s both!logoFood Advertising by

Funny story…before I decided to work on this recipe, I had never had a Shepherd’s Pie. I guess I could still say I haven’t because this is just what I think Shepherd’s Pie would taste like. Shepherd’s Pie as it exists in my mind with all the colorful layers showing.

Ground meat simmered in a savory sauce. Vegetables roasted with rosemary and olive oil. All topped with fluffy mashed potatoes. I made a batch with truffle mashed potatoes, and if you can swing it, I totally recommend it. Just add a couple teaspoons of truffle paste to the mash, and you’ve got yourself a big bowl of fluffy heaven.


Anyway, back to this Shepherd’s Pie/ Trifle. I gotta admit my inspiration for putting ground meat into a “trifle” was Rachel Green’s Traditional English Trifle with lady fingers, jam, custard and beef sauteed with peas and carrots. I promise you that this version tastes nothing like feet, though. It tastes like awesome. Probably because I didn’t add the custard, lady fingers and jam.

Shepherd’s Trifle

Prep time
15 mins
Cook time
45 mins
Total time
1 hour
{Recipe} Shepherd’s Trifle for #SundaySupper

A fun twist on the usual Shepherd’s Pie
Author: Joy @ The Joyful Foodie
Serves: 4-6 servings


  • 1½ lb potatoes (Russet or Yukon Gold)
  • 1½ cups half and half
  • 8 Tbs butter

For the vegetables:

  • 1 lb assorted root vegetables or squash
  • 2 tsp fresh rosemary, chopped
  • 1 lb ground beef
  • 1 medium onion
  • 2 tsp fresh thyme
  • 1 Tbs tomato paste
  • 1 Tbs butter
  • 1 Tbs potato flour
  • 1 cup beef broth or red wine
  • olive oil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Wash and peel potatoes. Cut into 1 inch cubes.
  3. Peel vegetables and cut into half inch cubes.
  4. Peel and dice the onion.
  5. Roughly chop the rosemary.
  6. Place potatoes in a large pot and cover with water.
  7. Bring to a boil over high heat then lower heat and keep at a simmer for 15-20 minutes or until potatoes are cooked through and easily pierced with a fork.
  8. Drain potatoes and transfer to a large bowl.
  9. Warm butter and half and half together in the microwave until the butter is melted.
  10. Use a potato masher or fork to break up and mash potatoes, pouring in the warm half and half mixture as you go. Mash to desired consistency.
  11. Spread the vegetable cubes out on a baking sheet. Drizzle with olive oil, sprinkle on the rosemary and season with salt and pepper.
  12. Bake at 400 degrees F for 15-20 minutes or until vegetables are cooked through and starting to brown on the edges.
  13. In a large saute pan, heat olive oil on medium high heat.
  14. Add the onions and cook until translucent.
  15. Add the ground beef and season well with salt and pepper. Cook, breaking up large chunks, for 5-10 minutes or until meat is almost cooked through. Drain off the fat.
  16. Stir in the thyme, tomato paste and butter, stirring until everything is well combined.
  17. Stir in the potato flour then pour in the broth or wine.
  18. Lower the heat and simmer on low 5-10 minutes or until meat is cooked through and sauce has thickened slightly.
  19. Divide meat between 4 to 6 individual trifle dishes. Add roasted root vegetables and top with mashed potatoes. Use a kitchen torch to lightly brown the potatoes if desired. Serve immediately.
  20. Alternatively, you can layer all components in the same order in a 9in baking dish and bake for 15-20 minutes or until warmed through and browned on top.

And just because this whole post is about playing with food, I have to share this final shot of the trifle…styled with a beautiful, full branch of rosemary sticking straight out of the mash courtesy of my two year old. 😛 You can see it a bit better from the top view over on Instagram. 😉


For more playful food, check out the rest of the Sunday Supper April Fools menu below! Shout out to T.R. of Gluten-Free Crumbley for being our awesome host this week!



Sides & Snacks

  • Fool Fries by Amee’s Savory Dish
  • Super green muffins by Caroline’s Cooking



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