Ground Beef and Gravy Over Mashed Potatoes

Ground Beef and Gravy Over Mashed Potatoes

Ingredients

For the Mashed Potatoes

• 4–5 medium russet or Yukon Gold potatoes, peeled and cubed
• Water, for boiling
• 1/4 cup (4 tbsp) butter
• 1/2 cup milk (more if needed)
• Salt and black pepper, to taste

For the Ground Beef and Gravy

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter or oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Optional: chopped parsley for garnish

Instructions

1. Make the Mashed Potatoes

1. Place the cubed potatoes in a large pot and cover with salted water.
2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
3. Drain well and return potatoes to the pot.
4. Add butter and milk, then mash until smooth and creamy.
5. Season with salt and pepper to taste. Cover and keep warm.

2. Cook the Ground Beef

1. Heat a large skillet over medium heat.
2. Add ground beef and chopped onion. Cook until the beef is browned and fully cooked.
3. Drain excess grease if needed.
4. Add minced garlic and cook for 30 seconds until fragrant.

3. Make the Gravy

1. Add butter (or oil) to the skillet with the beef.
2. Sprinkle in the flour and stir well, cooking for 1 minute.
3. Slowly pour in the beef broth while stirring to avoid lumps.
4. Add Worcestershire sauce, paprika, onion powder, garlic powder, salt, and pepper.
5. Simmer for 5–8 minutes, stirring occasionally, until thick and rich.

4. Serve

• Spoon mashed potatoes onto plates.
• Top generously with ground beef and gravy.
• Garnish with parsley if desired and serve hot.

Tips

• Add mushrooms for extra flavor
• Use cream instead of milk for ultra-creamy potatoes
• Serve with green beans, peas, or a side salad