Ground Beef and Gravy Over Mashed Potatoes

Why You’ll Love This Recipe

I love how this dish feels like a warm hug—every bite brings together tender beef, flavorful gravy, and buttery potatoes. It’s budget-friendly, easy to make, and reminds me of meals passed down through generations. Plus, leftovers heat up beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the mashed potatoes:

• Potatoes (russet or Yukon Gold), peeled and cubed

• Butter

• Milk (or cream)

• Garlic powder

• Salt and pepper

For the ground beef and gravy:

• Ground beef (about 1 lb)

• Onion (chopped)

• Garlic (minced)

• All‑purpose flour (or cornstarch for thickening)

• Beef broth

• Worcestershire sauce

• Salt and pepper

• Optional: peas and carrots for color and nutrition

directions

1. Prepare mashed potatoes:
   I boil potatoes in salted water until tender (15–20 minutes), drain, then mash with butter, milk, garlic powder, salt, and pepper until creamy. I cover to keep them warm while I finish the gravy.

2. Cook the ground beef:
   In a large skillet over medium-high heat, I brown the ground beef until no pink remains, breaking it up as it cooks, then drain the excess fat.

3. Add aromatics:
   I stir in chopped onion and garlic, cooking until onions are translucent—about 3–5 minutes.

4. Thicken the gravy:
   I sprinkle in flour, stir it in and cook for a minute to remove the raw taste.

5. Add liquids and seasoning:
   I gradually pour in beef broth while stirring to prevent lumps. Then I add Worcestershire sauce and season with salt and pepper. I let it simmer until thickened (about 5 minutes). If I want color or veggies, I sometimes add peas and carrots now.

6. Serve:
   I spoon mashed potatoes onto plates and ladle the hot beef and gravy over the top. Garnished with fresh parsley or chives, it’s ready to enjoy.

Servings and timing

• Yield: Serves 4 generously

• Prep time: ~10–15 minutes

• Cook time: ~30 minutes

• Total time: ~45 minutes

Variations

• Lean proteins: Swap ground beef with turkey, chicken, or venison.

• Thickener swap: Use cornstarch instead of flour if gluten-free, or use half-and-half or milk for creamier gravy.

• Veggie upgrade: Stir in mushrooms, peas, carrots, or bell peppers for added texture and color.

• Gravy-rich twist: Add cream of mushroom soup or half-and-half for a richer, silkier sauce.

storage/reheating

I store leftovers in separate airtight containers—one for the mashed potatoes and one for the beef gravy—for up to 3 days in the fridge. To reheat, I gently warm them on the stove or microwave, adding a splash of milk or broth to refresh the texture.

FAQs

Can I make this ahead of time?

Absolutely. I often prepare the mashed potatoes and gravy earlier in the day, then reheat and assemble just before dinner.

Can I use frozen mashed potatoes or instant?

Yes. I sometimes use frozen mashed potatoes or even instant—just follow package instructions. The gravy still makes it feel homemade.

How do I thicken gravy without flour?

I whisk together 1–2 tsp cornstarch with cold water to make a slurry, then stir it into the simmering gravy until it thickens.

Can I freeze leftovers?

Yes—I freeze the gravy separately for up to 2 months. Potatoes can be frozen but sometimes get grainy—reheat with added liquid and stir well.

Is there a low-sodium version?

Definitely—I use low-sodium beef broth and reduce added salt. I also use fresh garlic and omit Worcestershire if needed.

Conclusion

This Ground Beef and Gravy Over Mashed Potatoes is my comfort food staple. It’s easy, budget-friendly, and packed with flavor. Whether I’m craving nostalgia or need a quick, hearty meal, this dish always delivers warmth and satisfaction. Enjoy every rich, creamy, savory bite!