Why I Love This Recipe
I love this dish for its simplicity and deep, familiar flavors. The whole meal comes together in just 30 minutes, yet tastes like something that’s been simmering all afternoon. The beef and mushroom mixture has that cozy, gravy-like richness I crave, and the smashed potatoes add a creamy, rustic base that ties it all together. Plus, the crispy French-fried onions on top give it a little crunch and extra flair—it’s like comfort food with just the right amount of retro charm.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ pounds red potatoes (about 6 medium), cut into 1½-inch pieces
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1 pound ground beef
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½ pound sliced fresh mushrooms
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1 medium onion, halved and sliced
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3 tablespoons all-purpose flour
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¾ teaspoon black pepper, divided
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½ teaspoon salt, divided
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1 can (14.5 oz) beef broth
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2 tablespoons butter, softened
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½ cup half-and-half cream
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½ cup French-fried onions
Directions
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I start by placing the potatoes in a large saucepan and covering them with water. I bring them to a boil over medium heat and cook them uncovered for 10–15 minutes until they’re tender.
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While the potatoes cook, I brown the ground beef in a large skillet over medium-high heat, crumbling it as it cooks. I add the sliced mushrooms and onions, and continue cooking for 6–8 minutes until the beef is no longer pink. I drain any excess fat.
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I stir in the flour, ½ teaspoon of black pepper, and ¼ teaspoon of salt. I mix it well until everything is coated.
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I gradually stir in the beef broth, bring it to a boil, then reduce the heat and let it simmer uncovered for about 5 minutes, stirring occasionally, until the mixture thickens.
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Once the potatoes are done, I drain them and return them to the pan. I mash them to my desired consistency, then stir in the butter, half-and-half, and the remaining salt and pepper.
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To serve, I spoon the creamy mashed potatoes into bowls, ladle the beef and mushroom mixture over the top, and finish with a sprinkle of crispy French-fried onions.
Servings and timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Cheesy version: I stir shredded cheddar into the mashed potatoes for an extra-rich twist.
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Add herbs: I mix fresh thyme or parsley into the beef mixture for a fresh pop of flavor.
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Make it creamier: I add a splash of sour cream or cream cheese to the mashed potatoes.
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Swap the protein: I’ve used ground turkey or chicken in place of beef—it still tastes great with the mushrooms and gravy.
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Add veggies: I stir in peas, green beans, or corn for a full one-pan meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything together in a skillet over medium-low heat, adding a splash of broth or cream to loosen the gravy if needed. It also reheats well in the microwave, but I cover the dish to prevent the potatoes from drying out.
FAQs
Can I use other types of potatoes?
Yes, but I prefer red potatoes for their creamy texture and ease of mashing. Yukon Golds are another great option if I want a richer flavor.
How do I make this gluten-free?
I swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the beef mixture. I also check the label on the fried onions or skip them altogether.
Can I make this ahead?
Yes. I make both components and store them separately. When I’m ready to serve, I reheat them, assemble, and top with the crispy onions.
What’s the best way to get the potatoes really creamy?
I make sure the half-and-half is warm before adding it, and I use a potato masher or ricer for a smoother texture. Butter helps, too—don’t be shy.
Is there a substitute for half-and-half?
Yes, I sometimes use a mix of whole milk and heavy cream, or even just whole milk if that’s all I have on hand.
Conclusion
Beef and Mushrooms with Smashed Potatoes is the kind of cozy, satisfying dish that brings back memories while still feeling modern and fresh. With its rich, savory sauce and creamy mashed potatoes, it’s a complete meal that comes together fast and delivers big on comfort. Whether I’m cooking for family or just myself, this dish always hits the spot.
Print
Beef and Mushrooms with Smashed Potatoes
- Total Time: 30 minutes
- Yield: 4 servings
Description
A hearty and nostalgic comfort food classic! Juicy ground beef, savory mushrooms, and creamy smashed red potatoes come together in just 30 minutes.
Ingredients
1½ lbs red potatoes (about 6 medium), cut into 1½-inch pieces
1 lb ground beef
½ lb sliced fresh mushrooms
1 medium onion, halved and sliced
3 tbsp all-purpose flour
¾ tsp pepper, divided
½ tsp salt, divided
1 can (14½ oz) beef broth
2 tbsp butter, softened
½ cup half-and-half cream
½ cup french-fried onions
Instructions
Boil the Potatoes:
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and cook uncovered for 10–15 minutes, or until tender.
Cook Beef and Vegetables:
Meanwhile, in a large skillet, cook and crumble the ground beef with mushrooms and onions over medium-high heat for 6–8 minutes, until beef is no longer pink. Drain excess fat.
Make the Gravy:
Stir in flour, ½ tsp pepper, and ¼ tsp salt until well blended. Gradually add beef broth and bring to a boil. Reduce heat and simmer uncovered for about 5 minutes, stirring occasionally, until thickened.
Mash the Potatoes:
Drain the cooked potatoes and return to the pan. Mash to your desired consistency, adding the butter, half-and-half cream, and remaining salt and pepper.
Assemble and Serve:
Spoon mashed potatoes into bowls. Top with the beef and mushroom mixture. Sprinkle with crispy french-fried onions just before serving.
Notes
For extra richness, use heavy cream instead of half-and-half.
Swap red potatoes with Yukon Golds for a creamier mash.
Add frozen peas or carrots to the beef mixture for a veggie boost.
This dish reheats well and makes excellent leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Boiling, Skillet
- Cuisine: American
