🥩 Ground Beef and Gravy Over Mashed Potatoes
Ingredients (serves 4–6)
For the beef & gravy:
-
1 lb (450 g) ground beef
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 tbsp all-purpose flour
-
2 cups beef broth
-
1 tbsp Worcestershire sauce
-
½ tsp salt (adjust to taste)
-
½ tsp black pepper
-
½ tsp onion powder (optional)
-
¼ tsp dried thyme or parsley (optional)
-
1 tbsp butter (optional, for richness)
For the mashed potatoes:
-
2 lbs (900 g) potatoes, peeled and cut into chunks
-
4 tbsp butter
-
½–¾ cup milk (or cream for extra richness)
-
Salt and pepper to taste
Instructions
1. Make the mashed potatoes
-
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
-
Drain and mash with butter and milk until smooth and creamy.
-
Season with salt and pepper; keep warm.
2. Cook the beef
-
In a large skillet over medium-high heat, brown the ground beef until no longer pink.
-
Add chopped onion and garlic; sauté until softened (about 3–4 minutes).
-
Drain excess grease if needed.
3. Make the gravy
-
Sprinkle flour over the cooked beef mixture and stir well for 1–2 minutes (this thickens the gravy).
-
Gradually pour in the beef broth while stirring constantly to avoid lumps.
-
Add Worcestershire sauce, salt, pepper, and herbs.
-
Simmer for 5–7 minutes, stirring occasionally, until thickened.
-
Stir in butter at the end for a silky texture.
4. Serve
-
Spoon mashed potatoes onto plates or bowls.
-
Top generously with the savory beef and gravy mixture.
-
Garnish with a little parsley or extra black pepper if you like.
💡 Tips
-
For extra flavor, add a splash of red wine or a teaspoon of beef bouillon to the gravy.
-
You can toss in frozen peas or mushrooms for a veggie boost.
-
Leftovers reheat beautifully — even better the next day!
Would you like me to give you a creamy “Salisbury-style” version with mushrooms and onions in a rich brown gravy? It’s a fancier twist on this classic.
