Ground Beef and Gravy over Mashed Potatoes is the ultimate comfort food! This quick and budget-friendly recipe features savory ground beef in a rich, flavorful gravy served over creamy mashed potatoes. Perfect for cozy family dinners or easy weeknight meals, this dish has a warmth that’s hard to beat.
INGREDIENTS
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For the Mashed Potatoes:
- 4–5 russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup milk (more if needed)
- Salt and black pepper to taste
For the Ground Beef and Gravy:
- 1 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
INSTRUCTIONS
- Make the Mashed Potatoes
- Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt.
- Bring water to a boil over medium-high heat and cook potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and milk, mashing until smooth and creamy. Season with salt and black pepper to taste. Keep warm.
- Prepare the Ground Beef and Gravy
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Sprinkle flour over the beef mixture and stir to combine. Cook for 2 minutes to eliminate raw flour taste.
- Gradually stir in beef broth, Worcestershire sauce, and dried thyme. Simmer until gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Serve
- Spoon a generous portion of mashed potatoes onto each plate, and ladle the ground beef and gravy on top. Garnish with fresh black pepper if desired. Enjoy!
NOTES
- Make-Ahead: The beef and gravy can be made ahead and reheated. For the best texture, make the mashed potatoes fresh or add extra milk/butter when reheating.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour, and check that your Worcestershire sauce is gluten-free.
- Storage: Refrigerate leftovers for up to 3 days or freeze the beef and gravy for up to 2 months (avoid freezing mashed potatoes for best texture).
NUTRITION
- Serving Size: 1/4 of the recipe
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 85mg