Ground Beef and Gravy Over Mashed Potatoes
Ingredients
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and quartered
- ½ cup milk
- 4 tablespoons butter
- Salt and pepper, to taste
For the Ground Beef and Gravy:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced (optional)
- 3 tablespoons all-purpose flour
- 2 cups beef broth (or 1 can, about 14.5 oz)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon onion powder (optional)
- ½ teaspoon garlic powder (optional)
- Fresh parsley for garnish (optional)
Instructions
1. Make the Mashed Potatoes
- Place the peeled and quartered potatoes into a large pot and cover with cold water.
- Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are fork-tender (about 15–20 minutes).
- Drain well and return potatoes to the pot.
- Add the butter and milk, then mash until smooth and creamy.
- Season with salt and pepper to taste. Cover to keep warm.
2. Make the Ground Beef and Gravy
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender (about 7–8 minutes). Drain excess grease.
- Sprinkle the flour over the beef and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
- Gradually whisk in the beef broth, a little at a time, to avoid lumps.
- Add Worcestershire sauce, salt, pepper, and any optional seasonings.
- Bring to a simmer and cook until the gravy thickens (about 5–7 minutes). Adjust seasoning as needed.
3. Serve
- Spoon a generous portion of mashed potatoes onto each plate.
- Top with the ground beef and gravy mixture.
- Garnish with parsley if desired.
Tips
- For richer mashed potatoes, use heavy cream instead of milk.
- You can substitute ground turkey, chicken, or pork for the beef.
- Add peas, corn, or mushrooms to the gravy for extra flavor and texture.