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Ground Beef and Gravy Over Mashed Potatoes

A classic comfort food recipe featuring savory ground beef in a rich, homemade gravy served over creamy, buttery mashed potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480

Ingredients
  

Creamy Mashed Potatoes
  • 2 pounds russet potatoes peeled and cut into chunks
  • 0.5 cup whole milk warmed
  • 0.25 cup unsalted butter
  • 0.25 cup sour cream optional
  • 1 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
Ground Beef and Gravy
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely diced
  • 2 cloves garlic minced
  • 1.5 pounds lean ground beef
  • 3 tbsp all-purpose flour
  • 2 cups beef broth low-sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Potato Masher or Ricer
  • Wooden spoon
  • Whisk

Method
 

  1. Make the Mashed Potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15-20 mins until tender. Drain well and return to the hot pot for 1 minute to dry. Mash until smooth. Stir in warm milk, butter, sour cream (if using), salt, and pepper. Cover and keep warm.
  2. Cook Aromatics: In a large skillet, heat oil over medium heat. Add onion and cook for 5-6 mins until soft. Add garlic and cook for 30 seconds until fragrant.
  3. Brown the Beef: Increase heat to medium-high. Add ground beef, break it up, and cook until well-browned, 5-7 mins. Season with salt and pepper.
  4. Create the Roux: Sprinkle flour over the beef mixture. Cook, stirring constantly, for 2 full minutes to toast the flour.
  5. Make the Gravy: Slowly whisk in beef broth, ensuring no lumps form. Stir in Worcestershire, soy sauce, thyme, and bay leaf. Bring to a simmer.
  6. Simmer: Reduce heat to low and let the gravy simmer for 8-10 minutes, stirring occasionally, until thickened. Remove bay leaf and adjust seasoning.
  7. Serve: Spoon mashed potatoes onto plates or into bowls. Ladle the hot ground beef and gravy over the top. Garnish with chopped fresh parsley.

Notes

For smoother gravy, you can strain it after simmering to remove any small bits of onion if desired. Leftovers keep well for 3-4 days in the refrigerator.