Of course. This is the epitome of comfort food—a hearty, savory, and incredibly satisfying dish that is simple to make and delivers on flavor every time. Think of it as a deconstructed, homestyle shepherd’s pie.
Here is a classic, no-fuss recipe for Ground Beef and Gravy Over Mashed Potatoes.
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The Spirit of the Dish
This is a humble, budget-friendly meal that relies on technique and depth of flavor. The key is building a rich, deeply savory brown gravy from the fond (the browned bits) of the cooked beef and onions. Served over a pile of fluffy, buttery mashed potatoes, it’s the ultimate cozy dinner.
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Ground Beef and Gravy Over Mashed Potatoes
This recipe serves 4-6 people.
Ingredients:
For the Mashed Potatoes:
· 2 lbs russet or Yukon Gold potatoes, peeled and quartered
· ½ cup warm milk (or more as needed)
· ¼ cup butter
· ½ cup sour cream (optional, for extra richness)
· Salt and white pepper to taste
For the Ground Beef and Gravy:
· 1 ½ lbs lean ground beef (85/15 or 90/10)
· 1 large yellow onion, finely chopped
· 2-3 cloves garlic, minced
· 3 tablespoons all-purpose flour
· 2 cups beef broth (low-sodium preferred)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for umami)
· 1 teaspoon onion powder
· ½ teaspoon garlic powder
· 1 teaspoon dried thyme or rosemary (optional)
· Salt and black pepper to taste
· 2 tablespoons chopped fresh parsley for garnish
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Instructions:
Part 1: Make the Mashed Potatoes
1. Cook Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
2. Drain and Mash: Drain the potatoes thoroughly in a colander. Return them to the hot pot and let them sit for a minute to allow any residual steam to evaporate.
3. Combine: Mash the potatoes. Add the butter and mash until melted and incorporated. Gradually add the warm milk and sour cream (if using), mashing until smooth and creamy. Season generously with salt and white pepper. Cover and set aside to keep warm.
Part 2: Make the Beef and Gravy
1. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, cook the ground beef and chopped onion, breaking up the meat with a spoon. Cook until the beef is no longer pink and the onions are soft and translucent. Do not drain the drippings if using lean beef; they are essential for the gravy. If there’s excessive grease, you can remove some, but leave about 3-4 tablespoons.
2. Add Aromatics: Add the minced garlic and cook for one more minute until fragrant.
3. Make the Roux: Sprinkle the flour over the cooked beef and onion mixture. Stir constantly and cook for 1-2 minutes. This cooks the raw flour taste out and is the base of your gravy.
4. Create the Gravy: Slowly pour in the beef broth while stirring constantly to avoid lumps. Add the Worcestershire sauce, soy sauce (if using), onion powder, garlic powder, and dried herbs.
5. Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring occasionally, for 5-10 minutes, until the gravy has thickened to your desired consistency. If it gets too thick, add a splash more beef broth or water.
6. Season: Taste and season with salt and plenty of black pepper.
To Serve: Spoon a generous portion of fluffy mashed potatoes onto a plate or into a bowl. Make a well in the center and ladle the hot ground beef and gravy over the top. Garnish with fresh chopped parsley.
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Tips for the Best Results:
· Brown for Flavor: Don’t just gray the meat; let it get some good browned bits on the bottom of the pan. Those bits are pure flavor for your gravy.
· The Roux is Key: Cooking the flour with the beef fat for a full minute or two is non-negotiable. It creates a “nutty” base and ensures your gravy won’t taste like raw flour.
· Low-Sodium Broth: Using low-sodium broth allows you to control the salt level yourself, especially since Worcestershire and soy sauce are already salty.
· Umami Boost: The combination of Worcestershire and a dash of soy sauce adds a deep, savory complexity that elevates the gravy tremendously.
· Make it Creamy: For an even richer gravy, finish it with a splash of heavy cream or a pat of butter at the end.
· Customize: Feel free to add finely diced mushrooms along with the onions, or a cup of frozen peas and carrots to the gravy in the last few minutes of cooking for a more vegetable-forward dish.
Enjoy this classic, comforting, and utterly delicious meal