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Ground Beef and Gravy Over Mashed Potatoes

A cozy, quick, and satisfying dinner featuring tender ground beef in a rich gravy, served over buttery mashed potatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the beef and gravy
  • 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 Adjust flour based on desired thickness of gravy.
  • 2 cups beef broth, low sodium if possible Can substitute with chicken broth.
  • 1 small onion, finely diced, optional Adds sweetness and depth.
  • 1 clove garlic, 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
For the mashed potatoes
  • 2 pounds potatoes Russet for fluffy, Yukon Gold for creamy.
  • 4 tablespoons butter
  • 1/2 to 3/4 cup warm milk or cream Use to achieve desired creaminess.
  • salt To taste.

Method
 

Cooking the Beef
  1. 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.
  2. 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.
  3. Drain excess fat if there’s a lot. Leave a couple of teaspoons for the gravy base. Add butter if the pan looks dry.
Making the Gravy
  1. Sprinkle the flour over the beef and onions, stirring to coat everything. Cook the flour for 1 minute.
  2. Slowly pour in the beef broth while stirring until the mixture thickens.
  3. 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.
  4. If the gravy gets too thick, add a splash of broth or water; if too thin, simmer a bit longer.
Preparing the Mashed Potatoes
  1. Boil peeled potato chunks in salted water until tender, 12 to 15 minutes.
  2. Drain and mash with butter, warm milk or cream, and salt to taste.
  3. Spoon the mashed potatoes into bowls and top with the beef gravy.
  4. Garnish with extra black pepper before serving.

Notes

Leftovers can be stored 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. Freeze the gravy mixture for up to 2 months.