Ground Beef and Gravy Over Mashed Potatoes
This is classic comfort food—savory ground beef in rich brown gravy served over creamy mashed potatoes. It’s simple, budget-friendly, and ready in about 30–40 minutes.
Ingredients (Serves 4)
For the Mashed Potatoes
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2 lbs russet or Yukon Gold potatoes, peeled and cubed
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4 tablespoons butter
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½–¾ cup milk (warm)
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Salt and black pepper to taste
For the Ground Beef and Gravy
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1 lb ground beef
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1 small onion, finely diced
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2 cloves garlic, minced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups beef broth
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1 teaspoon Worcestershire sauce
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Salt and black pepper to taste
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Optional: ½ teaspoon dried thyme
Instructions
1. Make the Mashed Potatoes
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Place potatoes in a pot and cover with cold salted water.
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Bring to a boil and cook 15–20 minutes, until fork-tender.
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Drain well.
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Mash with butter, warm milk, salt, and pepper until smooth.
Keep warm.
2. Cook the Ground Beef
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In a large skillet over medium heat, cook ground beef until browned.
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Drain excess grease if needed.
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Add diced onion and cook 3–4 minutes until softened.
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Stir in garlic and cook 30 seconds more.
3. Make the Gravy
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Push beef to one side of the pan.
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Add butter to the empty side and let it melt.
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Stir in flour and cook 1–2 minutes to remove raw taste.
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Gradually whisk in beef broth until smooth.
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Stir everything together and add Worcestershire sauce and thyme.
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Simmer 5–7 minutes until thickened.
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Season with salt and pepper to taste.
If gravy is too thick, add a splash of broth. If too thin, simmer a few more minutes.
To Serve
Spoon mashed potatoes into bowls and ladle the beef and gravy generously over the top.
Optional Add-Ins
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Mushrooms
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Frozen peas or carrots
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A splash of heavy cream for richer gravy
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Shredded cheese stirred into the potatoes
If you’d like, I can also give you:
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A slow cooker version
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A Southern-style version
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A healthier/lightened-up version
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Or a one-pan shortcut recipe
Just tell me what you prefer.