Ground Beef and Gravy Over Mashed Potatoes

Ground beef and gravy served over mashed potatoes is a classic comfort dish—simple, hearty, and budget-friendly. It’s ideal for cold weather and can be made with pantry staples in under an hour.

Ingredients

For the Mashed Potatoes

• 2 pounds potatoes (russet or Yukon gold), peeled and cubed

• 3 tablespoons butter

• ½–¾ cup milk (warm)

• Salt, to taste

• Black pepper, to taste

For the Ground Beef and Gravy

• 1 pound ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• Salt, to taste

• Black pepper, to taste

• Optional: ½ teaspoon onion powder or paprika

Instructions

Step 1: Prepare the Mashed Potatoes

1. Place the potatoes in a large pot and cover with cold, salted water.

2. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until fork-tender.

3. Drain well and return potatoes to the pot.

4. Add butter and warm milk.

5. Mash until smooth and creamy.

6. Season with salt and black pepper. Cover and keep warm.

Step 2: Cook the Ground Beef

1. Heat a large skillet over medium heat.

2. Add ground beef and cook until browned, breaking it apart as it cooks.

3. Drain excess fat if needed.

4. Add chopped onion and cook 3–4 minutes until softened.

5. Stir in garlic and cook for 30 seconds.

Step 3: Make the Gravy

1. Sprinkle flour over the beef mixture and stir well.

2. Cook for 1–2 minutes to remove the raw flour taste.

3. Slowly pour in beef broth while stirring constantly.

4. Add Worcestershire sauce and optional seasonings.

5. Simmer for 5–10 minutes, stirring occasionally, until thickened.

6. Season with salt and black pepper to taste.

Serving

Spoon mashed potatoes onto plates or bowls and top generously with ground beef and gravy. Serve hot.

Optional Variations

• Add mushrooms to the gravy for extra depth.

• Stir in frozen peas or corn for a one-dish meal.

• Use cream instead of some of the broth for a richer gravy.

If you’d like, I can also turn this into a slow-cooker version, a quick 30-minute weeknight version, or a healthier/lower-fat adaptation.