Ground Beef and Gravy Over Mashed Potatoes
Ingredients
For the mashed potatoes
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2 pounds potatoes (Russet or Yukon Gold), peeled and cubed
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3–4 tablespoons butter
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½–¾ cup milk or cream (warm)
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Salt and black pepper to taste
For the ground beef and gravy
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1 pound ground beef
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1 small onion, finely chopped (optional but recommended)
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2 cloves garlic, minced (optional)
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2 tablespoons all-purpose flour
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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Salt and black pepper to taste
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Optional seasonings: paprika, thyme, or onion powder
Instructions
Make the Mashed Potatoes
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Place potatoes in a large pot and cover with cold, salted water.
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Bring to a boil, then simmer for 15–20 minutes until fork-tender.
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Drain well and return to the pot.
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Add butter and warm milk, then mash until smooth.
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Season with salt and pepper. Cover and keep warm.
Prepare the Ground Beef and Gravy
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Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
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Drain excess fat if needed.
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Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
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Sprinkle flour over the beef mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
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Slowly add beef broth while stirring constantly to prevent lumps.
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Stir in Worcestershire sauce and seasonings.
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Simmer for 5–10 minutes until the gravy thickens. Adjust salt and pepper to taste.
To Serve
Spoon a generous portion of mashed potatoes onto each plate and ladle the ground beef and gravy over the top. Serve hot.
Optional Variations
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Add mushrooms to the gravy for extra depth
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Stir in a splash of cream for a richer sauce
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Serve with peas, green beans, or corn on the side
If you want, I can also give you a slow-cooker version, a budget version, or a southern-style take on this dish.