Ground Beef and Gravy over Mashed Potatoes – Page 2

Instructions

1. Prepare the Mashed Potatoes:

Place the cubed potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt.
Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the warm pot. Let them steam dry for a minute.
Mash the potatoes to your desired consistency. Gently stir in the butter and warm milk until smooth and creamy. Season generously with salt and pepper. Cover and set aside.

2. Make the Ground Beef and Gravy:

While the potatoes cook, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef (and oil, if using) and cook, breaking it up with a spoon, until well-browned. Drain off all but 1 tablespoon of excess fat.
Add the diced onion to the skillet and cook with the beef for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the beef mixture and stir constantly for 1-2 minutes to cook off the raw flour taste.
Gradually pour in the beef broth, stirring continuously to create a smooth gravy. Add the Worcestershire sauce, soy sauce, and thyme (if using).
Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the gravy has thickened to your liking. Taste and season with salt and pepper.

3. To Serve:

Divide the creamy mashed potatoes between bowls. Make a well in the center of each.
Ladle the hot ground beef and gravy over the potatoes. Garnish with fresh chopped parsley if desired.

Creamier Gravy: For a luxuriously rich and creamy gravy, stir in a splash of heavy cream or a dollop of sour cream at the very end.
Add Vegetables: Boost the nutrition and flavor by adding 8 oz of sliced mushrooms with the onions, or a cup of frozen peas or corn in the last 2 minutes of cooking.
Low-Carb Option: Serve the delicious beef gravy over mashed cauliflower or steamed green beans instead of potatoes.
Different Protein: Ground turkey or chicken work well; simply substitute the beef broth for chicken broth.
Flavor Boost: Deglaze the pan with a splash of red wine or balsamic vinegar after browning the beef for an extra layer of depth. For a kick, add a pinch of red pepper flakes.