These comforting dish features creamy mashed potatoes topped with a rich, savory ground beef gravy. Tender potatoes are boiled and mashed with butter and milk, while the beef is browned with onions and garlic and then simmered in a well-seasoned broth just thick enough to coat the back of a spoon. Fragrant optional additions like thyme and peas and carrots lend extra warmth and color. It’s simple, hearty and just right for family suppers; each mouthful is a hearty medley of flavors and textures. Top it with fresh parsley and enjoy them hot as a complete meal; you won’t regret it!
Why You’ll Love This Recipe:
Fast and Simple: This recipe is on the table in less than an hour, which makes it perfect for busy weeknights.
Budget-Conscious: Ground beef, potatoes and common pantry staples make this a frugal dish.
One-Pot Gravy: The gravy cooks in the same skillet, dirtying fewer dishes and adding flavor.
Adaptable: Expand on the seasoning with other herbs, throw in some peas or swap a vegetable or two to make it your own.
Key Ingredients:
Ground Beef: I prefer to use 80/20 ground beef for a flavorful, not-too-greasy filling. Lean beef will do, but you might consider upping the butter a touch for richness.
Potatoes: Yukon Gold potatoes yield particularly creamy mashed potatoes, but russets can also be used.
Beef Broth: Provides a rich flavor for the gravy; use a low-sodium broth so that it’s easier to control the saltiness.
All of these add umami flavor to the gravy: Worcestershire Sauce: You can add more for a stronger flavor.
Frozen Peas and Carrots: These give a pop of color and nutrition, but if you don’t like them, leave them out or swap in your favorite veggies.
Full list of ingredients with amounts and instructions is located in the recipe card at the bottom of the page
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Step-by-Step Instructions
Step 1: Make the Mashed Potatoes
Boil the Potatoes:
They peel and quarter two to three large potatoes, and place the pieces in a large pot. Add enough water to cover the potatoes and bring to a boil over high heat.
Bring the mixture to a boil; then lower heat to medium and let cook until tender, 15 to 20 minutes. When the potatoes are soft, test by poking them with a fork.
Drain and Mash:
Drain the potatoes and put them back in the pot.
Well add 1/2 cup of milk and 1/4 cup of butter. Mash potatoes until smooth and creamy. Add salt and pepper to taste.
Cover the pot to keep the mashed potatoes warm while you make the gravy.
Step 2: Cook the Ground Beef
Brown the Beef:
Heat 1 pound of ground beef in a large skillet over medium heat. Cook it, breaking apart with a spatula for even browning, until browned, about 7-10 minutes.
Remove any excess fat from the skillet.
Sauté Onions and Garlic:
In a skillet with the ground beef, add 1 diced onion and 2 minced garlic cloves.
Season with salt and pepper, stir again, and sauté until the onions are soft and translucent, about 3-5 minutes, filling the beef with an aromatic odor.
Step 3: Make the Gravy
Incorporate Flour:
Sprinkle 2 tablespoons all-purpose flour over the cooked beef and onions. Stir constantly to combine and avoid lumps; cook for about 2 minutes to cook out the raw flour flavor.
Add Broth and Seasonings:
Slowly add 2 cups of beef broth and stir constantly. This ensures that lumps do not form in the gravy.
Season with Worcestershire sauce (1 tablespoon), salt, pepper and thyme (1/2 teaspoon, optional) for extra flavor. Stir well to combine.
Simmer and Thicken:
Let the mixture simmer until thickened, about 5 minutes. Cook for 3-4 minutes, stirring occasionally to avoid sticking.
For extra nutrition, add 1 cup of frozen peas and carrots, and cook until warmed through.
Step 4: Serve the Dish
Assemble the Dish:
Spoon large dollops of the creamy mashed potatoes onto plates or into bowls.
Spoon the ground beef gravy over the top, allowing it to spill over the potatoes for a luscious, appealing dish.
Garnish and Serve:
For extra color and brightness, serve topped with fresh parsley, if desired.
Serve straight away while all the bits are hot.
Serving Suggestions:
This old-school meal works well with simple sides for a full meal. Here are a few ideas:
Green Beans: Steam or roast some green beans for a nice crunch and a pop of color.
Buttered Rolls: A warm roll or crusty bread on the side is just right for mopping up the gravy.
Side Salad: Mixed greens with a light vinaigrette canbe refreshing complement to the entree.
If you are looking for a vegetable side, you can serve Sautéed Spinach with a little garlic and lemon for a delicious and nutritious side to go alongside the rich beef and potatoes.
Storage and Reheating Tips:
Leftovers have a great home in this dish, and it reheats beautifully.
Refrigerate: Refrigerate leftovers in an airtight container for 3 days.
Freeze: For longer storage, freeze the beef and gravy in a freezer-safe container for up to 2 months. Mashed potatoes don’t always freeze well, so it’s better to cook potatoes fresh when you serve them again.
Reheat: Reheat in a pot over medium heat, stirring occasionally. If the gravy thickened too much, add a splash of broth. Individual portions can also be reheated in the microwave.
Recipe Variations:
Dress up this classic dish with these fun variations:
Cheesy Mashed Potatoes: The mashed potatoes are extra creamy when you add shredded cheddar or Parmesan.
Loaded Gravy: Add chopped mushrooms or bell peppers along with the onions for extra flavor and texture.
Herb-Infused: Switch thyme for rosemary or Italian seasoning for a different flavor twist.
Vegetarian Version: Substitute the ground beef for mushrooms or plant-based crumbles, and use vegetable broth for a meatless-friendly dish.
Spicy Kick: Season the gravy with a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Conclusion:
This comforting, old-school Ground Beef and Gravy Over Mashed Potatoes recipe is just the thing for family dinners on a weeknight or when you long for something warm and comforting. Served over creamy mashed potatoes with savory beef gravy, it’s a comforting meal that’s simple to make and easy on the palate. Serve this warm, tasty bites and Enjoy!
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
- 1 pound ground beef for the gravy
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour for thickening
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme optional
- 1 cup frozen peas and carrots optional
- 2 pounds potatoes peeled and quartered
- 1/2 cup milk for mashed potatoes
- 1/4 cup butter for mashed potatoes
- salt and pepper to taste
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil. Cook for 15-20 minutes, until potatoes are tender. Drain, then mash with milk and butter. Season with salt and pepper, and cover to keep warm.
- In a large skillet over medium heat, brown the ground beef until cooked through, breaking it up with a spatula. Drain any excess fat.
- Add diced onion and minced garlic to the skillet. Sauté until onions are soft and translucent, about 3-5 minutes.
- Sprinkle flour over the cooked beef and onions. Stir well to incorporate and cook for about 2 minutes. Gradually add beef broth, stirring to prevent lumps. Add Worcestershire sauce, salt, pepper, and thyme, if using. Let simmer for 5 minutes, stirring occasionally until thickened. Add frozen peas and carrots, if desired.
- Spoon mashed potatoes onto plates and top with the ground beef gravy. Garnish with fresh parsley if desired, and serve hot.