Ground Beef and Gravy Over Mashed Potatoes
A classic comfort food featuring creamy mashed potatoes topped with savory ground beef and rich gravy.
Ingredients
For the Mashed Potatoes
- 2 pounds potatoes, peeled and quartered Use fresh potatoes for the best flavor.
- 1/2 cup milk Add more if needed for creaminess.
- 4 tablespoons butter Melted for creamy texture.
- to taste Salt and pepper Adjust according to preference.
For the Beef Gravy
- 1 pound ground beef Use high-quality beef for best results.
- 1 medium onion, diced Adds flavor to the gravy.
- 2 cloves garlic, minced Enhances the savory profile.
- 2 tablespoons all-purpose flour For thickening the gravy.
- 2 cups beef broth Provides the base for the gravy.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 cup frozen peas and carrots Optional for added nutrition.
Instructions
Preparation of Mashed Potatoes
- Place the peeled and quartered potatoes in a large pot and cover with water. Add salt and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Drain the potatoes and return them to the pot. Add the milk and butter, and mash until smooth and creamy.
- Season with salt and pepper to taste. Cover and keep warm.
Cooking Ground Beef and Gravy
- In a large skillet, brown the ground beef over medium-high heat until no longer pink.
- Drain any excess fat.
- Add the diced onion and minced garlic to the skillet with the beef, and cook until the onions are translucent, about 5 minutes.
- Sprinkle the flour over the beef and cook, stirring, for another 2 minutes.
- Gradually stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
- Bring to a simmer, and let the gravy thicken, about 5 minutes.
- If using, add the frozen peas and carrots during the last few minutes of cooking.
- Season with salt and pepper to taste.
Serving
- Spoon the creamy mashed potatoes onto plates or into bowls.
- Top with the ground beef and gravy mixture. Serve hot.
Notes
To store leftovers, let the dish cool completely first. Place the mashed potatoes and beef gravy in separate airtight containers in the refrigerator. Consume within 3 to 4 days for best taste.