Creamy mashed potatoes piled high and crowned with juicy ground beef smothered in rich, savory gravy — that’s pure comfort on a plate. This Ground Beef and Gravy Over Mashed Potatoes recipe is the kind of homestyle dinner that feels like a warm hug after a long day: simple to make, deeply satisfying, and loved by kids and adults alike. Fun fact: many families have their own version of this dish, often called “country gravy over taters,” and it’s been a weeknight staple for generations.
This version keeps things straightforward and fast, so you can get dinner on the table without fuss. If you enjoy hearty casseroles, you might also like my Cheddar Crusted Ground Beef and Rice Casserole for another cozy beefy meal: https://recipesfiber.com/cheddar-crusted-ground-beef-and-rice-casserole/. Try it tonight — the whole family will thank you.
What is Ground Beef and Gravy Over Mashed Potatoes?
What’s in a name? Why do we call it Ground Beef and Gravy Over Mashed Potatoes — is that not exactly what it is? Imagine asking grandma where the name came from and getting a wink followed by, “Because it’s delicious, silly!” This dish is comfort food spelled out plainly: seasoned ground beef cooked with onions and garlic, thickened into a luscious gravy, then spooned over pillowy mashed potatoes. It’s the kind of meal that proves “the way to a man’s heart is through his stomach.” Curious? Give it a try and see why this simple combo has stuck around for decades.
Why You’ll Love This:
There are three big reasons this recipe is irresistible. First, the main highlight is the creamy, buttery mashed potatoes paired with a savory, perfectly seasoned beef gravy — the textures and flavors contrast beautifully and feel indulgent without being complicated. Second, it’s a cost-saving hero: ground beef and pantry staples stretch a long way, making this an economical weeknight winner. Third, the toppings and seasonings — garlic, Worcestershire, thyme — bring depth and comfort with every bite; add mushrooms or peas for extra veggie goodness.
If you like other hearty beef recipes, compare this to a brisket sandwich for an alternative way to enjoy cooked beef textures and flavor profiles: https://recipesfiber.com/beef-brisket-sandwich/. Ready to make a cozy dinner that’s both wallet-friendly and crowd-pleasing? Let’s get cooking.
How to Make:
Quick Overview
This recipe is straightforward and forgiving. You’ll boil and mash potatoes until creamy, brown ground beef, add aromatics, thicken with flour, then simmer in beef broth to form a silky gravy. It’s all about balance: creamy potatoes, savory beef, a smooth gravy that clings to every forkful. Prep time is about 10 minutes; active cooking time roughly 30–35 minutes, so you can have dinner ready in under an hour.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: sliced mushrooms or peas for added flavor
- 2 pounds potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
Directions
- Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced, about 20 minutes.
- Mash the potatoes: Drain the potatoes well and return them to the pot. Add 1/2 cup milk and 1/4 cup butter (room temperature or melted). Mash with a potato masher or hand mixer until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.
- Brown the beef: While the potatoes cook, heat a large skillet over medium heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned all over, about 6–8 minutes.
- Drain excess fat: Carefully drain any excess fat from the skillet or spoon off most of it, leaving a small amount for flavor.
- Add aromatics and optional veggies: Add the diced onion and minced garlic to the beef (add sliced mushrooms or peas now if using). Cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes.
- Make the roux: Sprinkle 1/4 cup all-purpose flour over the beef mixture and stir well to coat. Cook the flour for about 2 minutes, stirring constantly, to remove the raw flour taste.
- Add liquids and seasonings: Gradually pour in 2 cups beef broth while stirring to avoid lumps. Add 1 tablespoon Worcestershire sauce and 1 teaspoon dried thyme. Stir until combined.
- Simmer and thicken: Bring the mixture to a gentle simmer and cook until the gravy thickens to your liking, about 5 minutes. If it becomes too thick, add a splash more beef broth or water.
- Adjust seasoning: Taste and season with salt and pepper as needed.
- Serve: Spoon the creamy mashed potatoes onto plates or a serving platter. Top generously with the hearty ground beef and gravy mixture. Serve hot.
What to Serve With:
- Simple green vegetable: steamed green beans or sautéed spinach add color and freshness.
- Crisp salad: a tangy garden salad with vinaigrette cuts through the richness.
- Bread: warm dinner rolls or crusty bread to soak up extra gravy.
- Pickles or mustard: a few pickles or a dollop of mustard provide a bright counterpoint.
- Drinks: a cold beer, a bold red wine like a young Merlot, or a classic iced tea round out the meal.
Top Tips for Perfecting:
- Swap mushrooms for peas or leave them out; both work great and add texture.
- Use whole milk or half-and-half for even richer mashed potatoes.
- Don’t skip browning the beef well; those brown bits add deep flavor to the gravy.
- If your gravy lumps, whisk in a little extra warm beef broth slowly until smooth.
- Avoid overworking potatoes when mashing — fluffy mashed potatoes are best when lightly mashed.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezing: Separate mashed potatoes and beef gravy into freezer-safe containers. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat, stirring often. Add a splash of milk to mashed potatoes to refresh creaminess and a little beef broth if the gravy has thickened too much. For oven reheating, place in a covered dish at 350°F until warmed through.
FAQs
Can I use lean ground turkey or chicken instead of ground beef?
Yes. Lean ground turkey or chicken works, though the gravy will be lighter in flavor. Add an extra splash of Worcestershire sauce or a teaspoon of soy sauce to boost savory notes.
Can I make this ahead of time?
You can prepare the beef gravy a day ahead and reheat it while making fresh mashed potatoes. This keeps the potatoes fluffy and the gravy flavorful.
How do I make the mashed potatoes extra creamy?
Use warm milk and room-temperature butter when mashing. A hand mixer or ricer will give ultra-smooth results. Avoid over-mashing starchy potatoes to prevent gluey texture.
What if my gravy is too thin or too thick?
If too thin, simmer a bit longer uncovered to reduce, or whisk in a small slurry of flour and water. If too thick, whisk in warm beef broth a little at a time until you reach desired consistency.
Can I add vegetables into the gravy?
Absolutely. Sliced mushrooms, peas, or diced carrots make great additions. Add vegetables after the onions so they cook through with the beef.
Conclusion
This Ground Beef and Gravy Over Mashed Potatoes recipe is a no-fuss, soul-satisfying dinner that’s quick, affordable, and universally loved. It’s perfect for cozy weeknights, feeding a crowd on a budget, or when you simply want to serve something warming and familiar. If you want more inspiration or variations on this classic, check out this similar take from Ground Beef and Gravy Over Mashed Potatoes – 40 Aprons or a different comforting version at Ground Beef and Gravy Over Mashed Potatoes – That Oven Feelin. Try it tonight and share the leftovers — everyone will be asking for seconds.
Ground Beef and Gravy Over Mashed Potatoes
Equipment
- Large Pot
- Large Skillet
- Potato Masher
Ingredients
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- Salt and pepper to taste
- 2 pounds Potatoes, peeled and quartered
- 1/2 cup Milk
- 1/4 cup Butter Room temperature or melted
- Optional: sliced mushrooms or peas for added flavor
Instructions
- Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced, about 20 minutes.
- Mash the potatoes: Drain the potatoes well and return them to the pot. Add 1/2 cup milk and 1/4 cup butter. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.
- Brown the beef: While the potatoes cook, heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned all over, about 6–8 minutes.
- Drain excess fat: Carefully drain any excess fat from the skillet or spoon off most of it, leaving a small amount for flavor.
- Add aromatics and optional veggies: Add the diced onion and minced garlic to the beef (add sliced mushrooms or peas now if using). Cook until the onion is softened and translucent, about 4–5 minutes.
- Make the roux: Sprinkle flour over the beef mixture and stir well to coat. Cook the flour for about 2 minutes, stirring constantly.
- Add liquids and seasonings: Gradually pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce and dried thyme. Stir until combined.
- Simmer and thicken: Bring the mixture to a gentle simmer and cook until the gravy thickens to your liking, about 5 minutes.
- Adjust seasoning: Taste and season with salt and pepper as needed.
- Serve: Spoon the creamy mashed potatoes onto plates or a serving platter. Top generously with the hearty ground beef and gravy mixture. Serve hot.