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    Ground Beef and Gravy Over Mashed Potatoes Recipe

    For the Ground Beef and Gravy:

    • 1 lb (450 g) ground beef
    • 1 medium onion, finely chopped
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups (480 ml) beef broth
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon garlic powder
    • ½ teaspoon black pepper
    • Salt, to taste

    For the Mashed Potatoes:

    • 2 lbs (900 g) potatoes, peeled and chopped
    • 4 tablespoons (56 g) butter
    • ½ cup (120 ml) warm milk
    • Salt and black pepper, to taste

    Instructions

    1. Boil the potatoes: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
    2. Make the mashed potatoes: Drain the potatoes thoroughly. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper. Keep warm.
    3. Brown the beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion for 7–9 minutes, breaking up the meat until browned and the onion has softened. Drain excess grease if needed.
    4. Make the gravy base: Reduce the heat to medium. Add 2 tablespoons butter and stir until melted. Sprinkle in the flour and cook for 1–2 minutes, stirring continuously.
    5. Add the broth: Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, garlic powder, black pepper, and salt to taste.
    6. Simmer until thick: Cook for 4–6 minutes, stirring occasionally, until the gravy thickens and coats the ground beef.
    7. Serve: Spoon a generous portion of mashed potatoes onto each plate and top with the hot ground beef and gravy.

    Tips for the Best Results

    • Use starchy potatoes such as Russets for fluffy, creamy mashed potatoes.
    • Brown the beef well before adding the flour to develop a deeper, richer flavor.
    • Adjust the gravy: Add a splash of broth if it’s too thick, or simmer a little longer if it’s too thin.
    • Extra flavor: Add sautéed mushrooms or a pinch of dried thyme to the gravy.
    • Make it a complete meal: Serve with steamed green beans, peas, or roasted carrots.

    Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat gently with a splash of milk for the potatoes or broth for the gravy.

    Rich, creamy, and wonderfully satisfying, this simple ground beef and gravy dinner is the kind of homemade comfort food everyone will want seconds of!

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