This hearty dish combines creamy mashed potatoes with savory ground beef smothered in a rich, flavorful gravy. It’s the ultimate comfort food—simple, satisfying, and perfect for busy weeknights or a cozy weekend meal. Add some peas and carrots for a pop of color and sweetness, or keep it classic with just the basics. Either way, it’s a crowd-pleaser!
Ingredients
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet work great), peeled and quartered
- 1/2 cup milk (warm it slightly for smoother potatoes)
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For the Ground Beef and Gravy:
- 1 pound ground beef (80/20 for best flavor)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium recommended)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup frozen peas and carrots (for a touch of color and texture)
Instructions
Make the Mashed Potatoes:
- Add the peeled and quartered potatoes to a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat.
- Lower the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Add the milk and butter, then mash until smooth and creamy (use a potato masher or ricer for the best texture). Season with salt and pepper to taste. Cover to keep warm while you prepare the beef and gravy.
Cook the Ground Beef and Gravy:
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain off excess fat if needed.
- Stir in the diced onion and minced garlic. Cook until the onion softens and turns translucent, about 5 minutes, filling your kitchen with irresistible aromas.
- Sprinkle the flour over the beef mixture and stir well. Cook for 2 minutes to eliminate the raw flour taste—this step is key for a silky gravy!
- Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to scrape up the flavorful browned bits from the skillet’s bottom. Bring the mixture to a gentle simmer.
- Let the gravy bubble and thicken for about 5 minutes, stirring occasionally. If you’re adding frozen peas and carrots, toss them in during the last 2-3 minutes of cooking to heat through.
- Taste and adjust seasoning with salt and pepper as needed.
Serve It Up:
Spoon a generous portion of warm mashed potatoes onto each plate. Ladle the beef and gravy over the top, letting it cascade down the sides. Dig in and enjoy the cozy goodness!
Tips for Success
- Potato Perfection: For extra creamy mashed potatoes, warm the milk and butter together before adding them to the potatoes.
- Gravy Boost: A splash of soy sauce or a pinch of thyme can deepen the gravy’s flavor—experiment to make it your own!
- Make Ahead: The mashed potatoes can be prepped earlier in the day; just reheat with a little extra milk to restore creaminess.
Serving Suggestion
Pair this dish with a simple green salad or steamed broccoli to balance the richness. Leftovers (if you have any!) reheat beautifully for a quick lunch.
