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Ground Beef and Gravy Over Mashed Potatoes

A cozy weeknight meal that features ground beef and savory gravy over creamy mashed potatoes, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
  • 4 tablespoons butter
  • 1/2 cup milk more if you like creamier mash
  • 1/4 cup sour cream or plain Greek yogurt optional, but lovely
  • Salt and pepper to taste
For the ground beef and gravy
  • 1 pound ground beef (80/20) gives the best flavor
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups beef broth low-sodium is fine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 2 tablespoons tomato paste optional — adds depth
  • 2 tablespoons butter for finishing
  • Salt and pepper to taste
  • Optional garnish chopped parsley, a splash of cream, or a pinch of smoked paprika

Method
 

Preparation
  1. Put the potato chunks into a large pot and cover with cold water by an inch. Add a teaspoon of salt and bring to a boil. Cook until fork-tender, about 15–20 minutes depending on chunk size.
  2. Drain well, return to the pot, and mash with butter, milk, and sour cream if using. Season with salt and pepper. Keep warm while you make the beef and gravy.
Cooking the Ground Beef
  1. In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon and let it brown without crowding the pan.
  2. Once mostly browned, push the beef to the side and add the chopped onion. Cook until softened, 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Building the Gravy
  1. Sprinkle the flour over the beef-onion mixture and stir to coat. Let the flour cook for 1–2 minutes.
  2. Slowly pour in the beef broth while stirring, scraping up any browned bits from the pan. Add Worcestershire sauce, thyme, and tomato paste if using. Bring to a simmer.
  3. Reduce heat and let the gravy thicken, about 5–7 minutes. If it gets too thick, add a splash more broth or water. Taste and season with salt and pepper.
Finishing and Serving
  1. Turn off the heat and stir in the butter for a glossy finish. If you like a richer gravy, swirl in a tablespoon of cream.
  2. Spoon generous portions of mashed potatoes onto plates or a family-style platter, then ladle the ground beef and gravy over the top. Garnish with parsley or a light dusting of smoked paprika.

Notes

For smoother mashed potatoes, warm the milk before adding. If your gravy is lumpy, whisk vigorously or strain briefly. For richer flavor, use a mix of beef and chicken broth or add a splash of red wine. Store leftovers in an airtight container for up to 3 days or freeze the gravy for up to 3 months. For vegetarian options, try lentils with vegetable broth.