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If there’s one meal that never goes out of style in my kitchen, it’s a generous scoop of mashed potatoes crowned with a rich, savory ground beef gravy. Sometimes, after a long week or a chilly Sunday, there’s just nothing else I want more than comfort food that tastes a little nostalgic but doesn’t require fancy ingredients or a lot of fuss. Honestly, when I was growing up, this kind of meal meant everyone came running to the dinner table—no reminders needed. It’s simple, hearty, and hits that sweet spot between homemade and no-fuss (my favorite combo).
Maybe it’s the way the creamy mashed potatoes kind of hug that meaty, peppery gravy, or just the leftovers that taste even better the next day—but this dish is always a win at our place. Whether I’m feeding my two constantly-hungry kids or just tired after work, it finds its way onto the menu more often than I’d like to admit.
Why You’ll Love This Recipe
- Quick & Easy: This classic comes together in under an hour (and that includes all the cozy, slow-simmer vibes). Perfect for weeknights or sudden comfort food cravings.
- Budget-Friendly: Only basic pantry staples—think potatoes, ground beef, a little onion—nothing wild, nothing fancy.
- One-Pan Gravy: The silky, flavorful gravy gets made right in the beef skillet, so fewer dishes (who can argue with that?).
- Customizable: Got extra veggies? Toss them in! Seasonings are totally up for tweaking. Make it your own—I always do.
Ingredients You’ll Need
For the Mashed Potatoes
- 3 large Yukon Gold or Russet potatoes (peeled and quartered)—Yukons are extra buttery, but whatever you’ve got rolling in the pantry works.
- ½ cup milk (whole is best, but I’ve used 2%, even a little half-and-half in a pinch)
- ¼ cup butter (unsalted, but you can use salted—just watch the seasoning)
- Salt and pepper to taste (I’m heavy on the pepper, personally!)
For the Ground Beef Gravy
- 1 lb ground beef (80/20 for best flavor and juiciness)
- 1 small onion, diced (yellow or white—whatever’s handy)
- 2 garlic cloves, minced (if you love garlic, add another!)
- 2 tbsp all-purpose flour (for thickening that dreamy gravy)
- 2 cups beef broth (low sodium is my go-to)
- 1 tbsp Worcestershire sauce (so much umami—don’t skip unless you must)
- ½ tsp dried thyme (optional, but such a nice herby kick)
- 1 cup frozen peas and carrots (optional, but I love sneaking in veggies when no one’s looking)
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped (optional—sometimes I skip, sometimes I get fancy!)
Step-by-Step Cooking Instructions
Step 1: Prepare the Mashed Potatoes
- Peel and Boil: Get your potatoes peeled, quartered, and into a big pot. Cover them with cold water, toss in a big pinch of salt, and bring to a boil. Once they’re bubbling, lower the heat and simmer about 15–20 minutes, or until you can easily poke them with a fork.
- Drain and Mash: Drain off the water (watch out for steam!) and pop the potatoes right back in the pot. Add butter and milk. Mash until smooth and creamy—or leave a little texture if you like ’em rustic. Taste and add salt and pepper until you’re happy. If you want them extra-velvety, use a hand mixer—my secret move for holidays.
- Keep Warm: Lid on, burner off. They’ll be ready when you are.
Step 2: Cook the Ground Beef
- Brown the Beef: In a large skillet over medium heat, crumble in your ground beef. Let it sizzle and break it apart with your spoon or spatula. You want it browned all over—should take about 7–10 minutes. If you end up with extra fat, go ahead and drain most of it, but leave a little for flavor.
- Sauté the Onions & Garlic: Scoot the beef to the edges, toss in the onions and let them soften up (about 3–5 minutes). Add garlic and cook one minute more—don’t let it go brown or it’ll get a touch bitter. Everything will smell incredible at this point, fair warning.
Step 3: Make the Gravy
- Add the Flour: Sprinkle the flour right over your beef and onions. Stir everything together so that the flour soaks up the pan juices. It’ll look a little sticky but that’s perfect—let it cook for about 2 minutes to cook off that raw flour taste.
- Pour in Broth & Season: Gradually pour in the beef broth while stirring. This keeps your gravy lump-free. Add Worcestershire sauce, salt, pepper, and thyme. Stir, scraping up any good browned bits on the bottom of the skillet (flavor central!).
- Simmer: Let the gravy bubble away on low heat for 5 minutes, stirring occasionally. Toss in peas and carrots if using—cook another couple minutes until they’re bright and hot.
Step 4: Assemble & Serve
- Add a generous scoop of those warm mashed potatoes to each plate (the more, the better in my house).
- Spoon the beefy, savory gravy all over—let it pool and drip around the edges (this is the kind of mess you want at dinner).
- Garnish with parsley if you’re feeling fancy, or just dive right in.
- Serve right away, hot and steamy—you’ll see smiles all around.
Serving Suggestions
Want to round out your plate (or make it downright feast-worthy)? Here are some of my favorite pairings:
- Steamed Green Beans: Classic, a little snap, totally comforting.
- Buttered Dinner Rolls: Perfect for mopping up every last bit of gravy (no shame in my carb game).
- Simple Side Salad: Something fresh and green, like baby spinach with a tangy vinaigrette balances things out.
- Sautéed Spinach or Broccoli: Quick dose of green, and honestly, super tasty with that extra gravy!
Storage & Reheating Tips
If you’re lucky enough to have leftovers (they’re prized at our house), here’s how I keep everything just as craveable:
- Refrigerate: Scoop your mashed potatoes and beef gravy into separate airtight containers. They’ll stay good for about 3 days in the fridge.
- Freeze: The beef and gravy freeze beautifully for up to 2 months—just pop into freezer-safe containers once cooled. (Potatoes don’t freeze quite as well, but if you’re not picky, give it a go!)
- Reheat: A gentle reheat on the stove with a splash of milk (for potatoes) or a little extra broth (for gravy) keeps things silky smooth. Or, zap individual servings in the microwave—just stir halfway through!
Variations of recipes
Love to tinker? Me too! Here are some easy ways to switch it up and keep things interesting:
- Cheesy Mashed Potatoes: Stir in a handful of shredded cheddar or Parmesan into your hot mash—unbelievably good.
- Loaded Gravy: Mushrooms, bell peppers, or sweet corn tossed into the gravy for extra texture and color (and veggie bonus points).
- Herb-Forward: Swap the thyme for Italian seasoning, or even rosemary—so aromatic!
- Vegetarian Version: Use mushrooms or a plant-based crumble instead of beef, and veggie broth for a hearty, meatless twist.
- Turn Up the Heat: Dash in some hot sauce or a little cayenne for a touch of warmth.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Absolutely! Both the mashed potatoes and the beef gravy can be made a day ahead. Just store them separately in airtight containers in the fridge. When you’re ready to serve, reheat gently and assemble—dinner is basically done.
Can I use instant mashed potatoes?
You bet—and no shame! Homemade whipped potatoes are fabulous, but if you need a shortcut, instant totally works (especially when gravy is the real star of the show).
How can I make the gravy thicker?
If the gravy feels a little thin, just whisk together 1 tablespoon of cornstarch and 2 tablespoons of water, then stir it into your simmering beef mixture. It’ll thicken up in about a minute, like magic.
Can I substitute ground beef with another protein?
Definitely! Ground turkey or chicken work well, or even ground sausage if you want a spicier, breakfast-for-dinner vibe. Just adjust seasoning as needed.
What’s the best way to reheat mashed potatoes?
Best trick: warm them on the stove with a splash of milk or a pat of butter, stirring until they get creamy again. Or, cover and microwave in bursts, stirring every 30 seconds until hot and smooth.
Conclusion
There’s just something about this meal—a big plate of mashed potatoes, dripping with beefy gravy, that draws everyone back to the table (and keeps them lingering there, even after the plates are clean). It’s homemade comfort at its best, budget-friendly, and always there when you need a little extra coziness.
If you give this recipe a try, I’d love to know how it goes! Drop me a comment below, share your twists, or swap tips—there’s nothing better than seeing these comfort food classics become part of someone else’s story. Until next time… here’s wishing you good food, cozy vibes, and plenty of happy seconds!
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
- Peel the potatoes and cut them into quarters, and place them in a large cooking pot. Cover them with water, and bring them to a boil. Cook for about 15 to 20 minutes, or just long enough for the potatoes to turn tender. Pour off excess water, then mash in some milk and butter. Season with salt and pepper, and have a lid over to keep warm.
- Cook the ground beef thoroughly in a large skillet until it browns. Break it up with a spatula and drain the excess fat.
- Add diced onion and minced garlic to the skillet. Sauté until onions are soft and translucent, about 3-5 minutes.
- Sprinkle the cooked beef and onions with flour. Stir well so that it gets mixed completely and cook for about 2 minutes. Gradually add broth, stirring constantly to avoid lumps. This is the part where you add Worcestershire sauce, salt, pepper, and, if you want, thyme. Let that simmer for 5 minutes, stirring it now and then while thickening. Toss in if you fancy: carrots and peas, pulses taken out from the refrigerator.
- When you plate mashed potatoes on top of plates, spoon on top gravy made from cooked ground beef. Garnish with parsley as you please and serve it hot.
