Ground Beef and Gravy over Mashed Potatoes

When the temperature drops and comfort cravings kick in, nothing satisfies quite like Ground Beef and Gravy over Mashed Potatoes. This budget-friendly classic transforms simple ingredients into a rich, hearty meal that wraps you in culinary comfort like a warm blanket on a chilly evening.

No ratings yet

Print Pin

Course: Main Course

Cuisine: American

Keyword: Ground Beef, Mashed Potatoes, Gravy, Comfort Food, Budget-Friendly

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 485kcal

Equipment

Large Pot
Skillet
Potato masher

Ingredients

For the Mashed Potatoes

2 1/2 pounds russet potatoes peeled and cut into chunks
1/2 cup whole milk warmed
4 tablespoons butter
salt and pepper to taste
2 tablespoons sour cream optional

For the Ground Beef and Gravy

1 1/2 pounds lean ground beef 85/15 ratio recommended
1 medium onion finely diced
3 cloves garlic minced
2 tablespoons all-purpose flour
2 cups beef broth low-sodium recommended
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme or 1 tablespoon fresh
salt and freshly ground black pepper to taste
1 cup sliced mushrooms optional
fresh parsley or chives chopped, for garnish (optional)

Instructions

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 15-20 minutes.
While potatoes cook, heat a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Brown for 5-7 minutes until no pink remains. If your beef released excessive fat (more than 2 tablespoons), drain some but leave a little for flavor development.
Add diced onions to the beef and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. If using mushrooms, add them now and cook until they release their moisture, about 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Sprinkle flour over the meat mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and thyme. Bring to a gentle simmer and cook for 5-7 minutes until the gravy thickens enough to coat the back of a spoon.
Drain the cooked potatoes thoroughly and return them to the hot pot. Allow them to steam dry for 1-2 minutes. Add warm milk and butter, then mash until smooth. Season with salt and pepper to taste. Fold in sour cream if desired.
Scoop generous portions of mashed potatoes onto plates, creating a small well in the center. Ladle the hot beef and gravy mixture over the potatoes. Garnish with fresh herbs if desired and serve immediately.

Notes

Starting potatoes in cold water ensures even cooking from the inside out, preventing gummy texture.

For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy.

For meal prep, you can prepare and freeze the beef gravy portion, then make fresh mashed potatoes on serving day.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe