Easy Ground Beef and Gravy Over Mashed Potatoes is the kind of dinner you crave after a long day when the sink is full and your energy is not. It’s cozy, quick, and ridiculously satisfying. I make it in one skillet, and if you’re in the market for a pan that heats evenly and cleans up fast, this skillet I use is a champ. Think tender ground beef simmered in a rich, peppery gravy, spooned over buttery mashed potatoes. No fuss, just honest comfort food. If that sounds like a hug in a bowl to you, you’re in the right place. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Easy Ground Beef and Gravy Over Mashed Potatoes was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Ground Beef and Gravy Over Mashed Potatoes is the kind of dinner you crave after a long day when the sink is full and your…
Why This Recipe Works
First, it’s fast. You can be sitting down to eat in about 30 minutes. The gravy cooks in the same pan as the beef, which means more flavor and fewer dishes. That’s a win on any weeknight.
Second, it’s budget friendly. Ground beef and pantry ingredients turn into something that tastes slow cooked. If you love hearty plates like pot roast over mashed potatoes but don’t have the time, this hits a similar vibe with much less effort.
Third, it’s flexible. You can use fresh or instant mashed potatoes, swap beef broth for chicken broth, or add mushrooms and onions if you want. It’s easily scaled for leftovers or a crowd. And when you say you’re making Easy Ground Beef and Gravy Over Mashed Potatoes, everyone suddenly appears in the kitchen.
Finally, it’s comfort with a little structure. The flour-to-fat ratio is simple to remember, the seasoning is basic, and the steps are forgiving. If the gravy gets too thick, add a splash of broth. If it’s thin, simmer another minute. You’re in control.
Ingredients Needed
- 1 pound ground beef, 80 to 90 percent lean
- 2 tablespoons butter or drippings from the beef
- 2 to 3 tablespoons all-purpose flour, for thickening
- 2 cups beef broth, low sodium if possible
- 1 small onion, finely diced, optional
- 1 garlic clove, minced, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder or 1 pinch celery salt, optional
- Mash base: 2 pounds potatoes, 4 tablespoons butter, 1/2 to 3/4 cup warm milk or cream, salt
Use what you have and keep it simple. If you skip the onions and garlic, it still tastes great. If you love a savory vibe, a pinch of thyme or smoked paprika fits right in. By the way, if your stove gets messy from the splatter, this guide on how to clean a greasy stove top without scratching is smart and super practical.
How to Make this Ground Beef and Gravy
Brown the beef and build flavor
Set a large skillet over medium heat. Add the ground beef and break it up as it cooks. Sprinkle with a pinch of salt and pepper. If using onions, stir them in after a couple of minutes so they soften in the drippings. Cook until the beef is no longer pink, about 6 to 7 minutes. Stir in garlic for the last 30 seconds.
Drain excess fat if there’s a lot, but leave a couple of teaspoons for the gravy base. Add butter if the pan looks dry. You want enough fat to coat the flour.
Make the gravy
Sprinkle the flour over the beef and onions, stirring to coat everything. Cook the flour for 1 minute to get rid of the raw taste. Slowly pour in the beef broth while stirring. The mixture will look loose at first, then it thickens. Add Worcestershire sauce, more pepper, and a pinch of onion powder if you’re using it. Lower the heat to a gentle simmer for 3 to 5 minutes, stirring now and then until glossy and smooth. Taste and add salt if needed.
If the gravy gets too thick, add a splash of broth or water. Too thin? Simmer a bit longer. That’s the beauty of a simple pan gravy.
Make the mashed potatoes and serve
While the gravy simmers, boil peeled potato chunks in salted water until tender, 12 to 15 minutes. Drain and mash with butter, warm milk or cream, and salt to taste. Spoon fluffy mash into bowls, top with the beef gravy, and shower with a little extra black pepper. That moment when the gravy soaks into the potatoes is pure comfort.
Love easy skillet dinners? This fast baked onion beef fried rice is another weeknight saver with big flavor.
“I made this on a rainy Tuesday and my picky kid asked for seconds. The gravy was rich but not heavy, and it tasted like I fussed way more than I did.”
Recipe Tips
Season in layers. Salt and pepper the beef as it browns, then taste the gravy at the end. A tiny splash of Worcestershire goes a long way.
Use the right flour amount. Two tablespoons of flour makes a medium gravy. Three tablespoons makes it thicker. Adjust to your preference.
Broth matters. Low sodium broth helps you control seasoning. If you only have regular broth, go lighter on salt in the beginning.
Onions vs no onions. Both are good. Onions add sweetness and depth, but the dish is still great without them. If you use them, make sure they soften before adding flour.
Mashed potatoes hack. Microwave peeled potato chunks in a covered dish with a bit of water to speed things up. Or use high-quality instant mash in a pinch. It still tastes like a hug.
Craving more classic gravy comfort? Try this crispy favorite with creamy sauce: chicken fried steak with gravy. It’s the same cozy spirit with a crunchy twist.
Make ahead and storage
- Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.
- Mashed potatoes can be made ahead and reheated with a little extra butter and milk to bring them back to life.
- Freeze the gravy and beef mixture up to 2 months. Thaw overnight and reheat slowly.
More Comfort Food Recipes
If this recipe hits the spot, you’ll love exploring other warm, satisfying dinners that go big on flavor and low on stress. I rotate them on weeknights and they never let me down.
For a slow cooker option that practically makes itself, check out these tender crockpot beef tips with noodles. They’re perfect when you want to set it and forget it while the house fills with a cozy aroma.
Common Questions
Can I use ground turkey instead of beef?
Yes, it works. Use a tablespoon of butter or oil when browning since turkey is leaner, and season a touch more aggressively. The gravy will still be rich and comforting.
What if I don’t have beef broth?
Use chicken broth or even veggie broth. Add a small splash of soy sauce or a pinch of beef bouillon to bump up the savory notes.
How do I keep the gravy from getting lumpy?
Cook the flour in fat for a minute, then whisk while slowly adding broth. If lumps happen, keep whisking or strain the gravy at the end. It recovers nicely.
Can I add veggies?
Absolutely. Mushrooms, peas, or diced carrots are great. Sauté mushrooms and onions with the beef. Stir in peas at the end so they stay bright and tender.
What potatoes are best for mash?
Russet for fluffy, Yukon Gold for creamy. Either will take butter and salt like a champ.
Ready to Cozy Up With a Bowl?
This is the dinner I make when I need something steady and satisfying. Easy Ground Beef and Gravy Over Mashed Potatoes is creamy, peppery, and tastes like home without taking all night. If you want more ideas or variations, I love the approach from Ground Beef and Gravy Over Mashed Potatoes – 40 Aprons and the homey style from Ground Beef and Gravy – The Country Cook. Give it a try this week, and let that first spoonful remind you that simple is often best. I hope it becomes your go-to, too.
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
Method
- Set a large skillet over medium heat. Add the ground beef and break it up as it cooks. Sprinkle with a pinch of salt and pepper.
- If using onions, stir them in after a couple of minutes. Cook until the beef is no longer pink, about 6 to 7 minutes. Stir in garlic for the last 30 seconds.
- Drain excess fat if there’s a lot. Leave a couple of teaspoons for the gravy base. Add butter if the pan looks dry.
- Sprinkle the flour over the beef and onions, stirring to coat everything. Cook the flour for 1 minute.
- Slowly pour in the beef broth while stirring until the mixture thickens.
- Add Worcestershire sauce, more pepper, and a pinch of onion powder if using. Lower the heat and simmer for 3 to 5 minutes until glossy and smooth.
- If the gravy gets too thick, add a splash of broth or water; if too thin, simmer a bit longer.
- Boil peeled potato chunks in salted water until tender, 12 to 15 minutes.
- Drain and mash with butter, warm milk or cream, and salt to taste.
- Spoon the mashed potatoes into bowls and top with the beef gravy.
- Garnish with extra black pepper before serving.
