Beef Gravy Potatoes
Ingredients
Mashed Potatoes
- Potatoes: 900 g ~2 lbs, peeled and quartered
- Milk: 120 ml ~0.5 cup
- Butter: 55 g ~0.12 lb, ~4 tbsp
- Salt & Pepper: to taste
Ground Beef Gravy
- Ground Beef: 450 g ~1 lb, ~80/20 lean
- Onion: 1 small ~100 g / ~0.22 lb, finely chopped
- Garlic: 2 cloves minced
- All-Purpose Flour: 2 tbsp ~16 g
- Beef Broth: 480 ml ~2 cups
- Worcestershire Sauce: 1 tbsp ~15 ml
- Olive Oil: 1 tbsp ~15 ml (optional, if beef is very lean)
- Salt & Pepper: to taste
- Optional: Peas & Carrots ~1 cup for color and sweetness
(Feel free to add thyme or other herbs if you’d like extra flavor.)
Instructions
Boil & Mash Potatoes
-
Peel and quarter potatoes; place in a large pot of water.
-
Bring to a boil, reduce heat, and simmer 15–20 minutes until fork-tender.
-
Drain water. Mash with milk, butter, salt, and pepper until smooth. Cover pot to keep warm.
Brown the Beef
-
In a skillet over medium heat, add a drizzle of olive oil if needed.
-
Crumble in ground beef, cooking until browned (~7–8 minutes). Drain excess fat.
-
Stir in chopped onion and minced garlic, cooking until onion softens (~3–4 minutes).
Build the Gravy
-
Sprinkle flour over the beef mixture, stirring constantly for ~1 minute to form a roux-like base.
-
Gradually pour in beef broth, whisking to avoid lumps.
-
Add Worcestershire sauce, plus salt & pepper to taste.
-
If using peas and carrots, stir them in now. Simmer until gravy thickens (~5 minutes).
Serve Up
-
Spoon mashed potatoes onto plates or bowls.
-
Generously ladle beef gravy over the top, letting it seep into the potatoes.
-
Garnish with a sprinkle of fresh herbs if desired.
Notes
For an extra creamy twist on Beef Gravy Potatoes, consider adding a dollop of sour cream or cream cheese to your mashed potatoes. This amps up the richness and pairs beautifully with the savory beef gravy. If you have leftover vegetables on hand, feel free to mix them into the gravy for added color, texture, and nutrients—turning this easy dish into a more complete meal in one go!