Ground Beef & Gravy with Mashed Potatoes
A comforting dish featuring seasoned ground beef in savory gravy served over creamy mashed potatoes.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
For the mashed potatoes
- 4 medium Potatoes, peeled and cubed
- 1/4 cup Butter
- 1/2 cup Milk or heavy cream
- Salt and pepper, to taste
For the beef and gravy
- 1 lb Ground beef
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dried thyme (optional)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 15 minutes, or until fork-tender. Drain well, then mash with butter and milk until smooth and creamy. Season with salt and pepper. Cover and keep warm.
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon. Drain off excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes, or until the onions are soft and fragrant.
- Push the beef mixture to one side of the pan. Melt the butter on the empty side, then sprinkle in the flour and whisk constantly for about 1 minute, creating a light roux.
- Gradually whisk in the beef broth, stirring until smooth and well-combined with the beef. Add Worcestershire sauce, thyme (if using), salt, and pepper. Simmer for 5–7 minutes until the gravy thickens.
- Scoop mashed potatoes onto plates or into bowls. Ladle the hot beef and gravy over the top. Garnish with chopped parsley or chives if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the mashed potatoes and beef gravy in separate containers for up to 2 months. To reheat, gently warm mashed potatoes in the microwave with a splash of milk to loosen them. Reheat the beef and gravy on the stovetop over medium-low heat, stirring occasionally and adding a bit of broth or water if needed.