Ground Beef and Gravy Over Mashed Potatoes starts with simple things done right. Ground beef, a bit of garlic, and just the right amount of beef broth, all spooned over creamy mashed potatoes. It’s like a warm hug on a plate. Hungry yet?
Alright, confession time: this recipe came about on one of those “what’s in the fridge, and how fast can I turn it into dinner?” kind of nights. You know the drill, right? I was staring into the abyss of my fridge, hoping for inspiration to strike, and it hit me—why not just keep it simple? Ground beef, potatoes, a few pantry basics… and the result was downright comforting. It reminded me of dinners at my grandma’s, where everything was hearty, simple, and soul-warming. Plus, it turns out it’s exactly the type of meal that’ll make the whole family perk up at the table. So, I figured—why not share it? Sometimes, the best recipes aren’t fussy; they’re just the ones that show up when you need ‘em most.
A Budget-Friendly, No-Fuss Favorite
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
There’s another reason I love this dinner: it’s gentle on the wallet and doesn’t demand a pile of fancy ingredients. Ground beef is one of those budget heroes, filling, tasty, and easy to find. You can totally lean into shortcuts, too: instant mashed potatoes or a packet of beef gravy mix make this dish come together in record time (and nobody will judge, I promise).
If you’re really in a pinch, canned gravy works just fine; my family swears by it on busy nights! The point is, you don’t need to spend big or slave over the stove. Instead, you can have a satisfying, hearty dinner without overthinking it or overspending.
Here’s a quick peek at what’s inside:
Table of content
Why This Ground Beef and Gravy is a Keeper
- It’s Quick Comfort Food
This recipe doesn’t need fancy ingredients or a culinary degree to make. You can throw it together in about 45 minutes, and it still tastes like you put in hours (I won’t tell if you don’t). - You Can Customize It
Got some random veggies hanging around? Toss ‘em in. Or, if you’ve got a little extra time and want to make it feel extra cozy, try adding a splash of red wine to the gravy. Just don’t overthink it—it’s very forgiving. - It’s Universally Loved
I mean, mashed potatoes and gravy… who’s gonna turn that down? Whether you’re cooking for family, friends, or just yourself (with leftovers for later), this one’s a solid crowd-pleaser. And hey, if you’re like me and kind of live for mashed potatoes, you’ll appreciate every last bite.
Ingredient Notes
Just a quick rundown on what goes into this cozy meal—and why each ingredient brings something special:
- Ground Beef: I like using 80/20 because it’s got just enough fat for flavor but not too much grease. But hey, if you’re cutting back on red meat, try ground turkey—it works surprisingly well.
- Onion and Garlic: Nothing says comfort food quite like the smell of these two cooking. It’s that aroma that makes you want to hover over the skillet.
- Beef Broth: Adds that deep, savory base. If you’ve got homemade, great; if not, store-bought works just fine.
- Worcestershire Sauce: If you’re thinking, “What exactly is this stuff?”—don’t worry, you’re not alone. It’s one of those mystery ingredients that somehow makes everything better.
- All-Purpose Flour: Just enough to thicken up the gravy. No one’s here for a watery sauce, right?
- Optional Veggies: If you’ve got peas and carrots around, throw them in. They’ll add some color, and bonus points for sneaking in veggies without anyone noticing.
How To Make Ground Beef and Gravy Over Mashed Potatoes
What You’ll Need to Make It All Happen
No fancy gadgets required—just a handful of good old kitchen basics you probably already have hanging around:
- A large pot: For boiling up those potatoes to fluffy perfection.
- A strainer: Because nobody wants soggy potatoes—drain ‘em well.
- A potato masher or sturdy fork: To smash those spuds into creamy goodness (elbow grease earns you extra points).
- A large skillet: This is your go-to for browning the ground beef and bubbling up the savory gravy.
- A big wooden spoon: It’s the trusty sidekick that’ll help you stir, scrape, and serve.
- Mixing bowls: Handy for prepping ingredients or mixing up a quick slurry.
- A whisk: For lump-free gravy every time (I promise, it’s worth the extra dish).
That’s it, no culinary wizardry required. Grab these, and you’re all set for hearty, homestyle goodness.
Here’s how to make this recipe without breaking a sweat. (And trust me, if I can pull this off on a busy weeknight, so can you!)
Step-by-Step Breakdown
- Start with the Potatoes
Peel and quarter your potatoes, toss them into a pot of cold water with a little salt, and bring it to a boil. I won’t lie—waiting for water to boil tests my patience every time, but just keep telling yourself it’s worth it. Once boiling, reduce the heat and let the potatoes cook until they’re fork-tender (about 20 minutes). - Mash ‘Em Up
Drain the potatoes, add some milk and butter, and mash until they’re creamy. If you’re using a fork to mash, I salute you because it’s a workout. Add salt and pepper, then cover the pot to keep them warm. - Brown the Beef
In a large skillet, heat up some oil and toss in the ground beef. Cook until browned, breaking it up as it cooks. (I always drain the excess fat—trust me, it makes the final dish so much better.) - Onion and Garlic Time
Add your onion and garlic to the skillet, cooking for about five minutes until they’re soft and smelling amazing. This is the part where everyone in the house will wander into the kitchen. - Gravy Magic
Sprinkle flour over the beef and stir well. This is where things start getting saucy. Gradually pour in the beef broth while stirring continuously, add the Worcestershire sauce, and let it all simmer until it thickens. And don’t worry if it looks too thin at first—it’ll come together with a little patience. - Veggie Add-In (Optional)
If you’re feeling fancy or just want to sneak in some extra nutrients, toss in peas and carrots. They only need a few minutes to warm up. - Serve It Up
Scoop a generous helping of mashed potatoes onto each plate, then ladle the beef and gravy mixture over the top. Feel free to garnish if you’re into that—me, I usually just dig in.
Shortcuts for Busy Nights
Let’s be real, not every day is a “from-scratch mashed potato” kind of day. If you’re racing the clock or just feeling a little lazy (preaching to the choir here), here’s how you can shave some time off this recipe:
- Instant Mashed Potatoes: No shame in the instant game. Grab your favorite brand (Idahoan is my go-to for a quick fix), whip them up according to the package, and dinner’s halfway done before you’ve even found your potato peeler.
- Canned Beef Gravy: Don’t have the energy to make gravy from scratch? Totally fine. Heat up a can or two of beef gravy (Heinz, Campbell’s, or whatever’s lurking in your pantry), and pour it right over your beef. My mom pulled this trick all the time, and guess what? It’s still downright delicious.
So, whether you go fully homemade or lean into a few shortcuts, you’ll still end up with a hearty, comforting plate ready in record time.
Storage Tips
Got leftovers? First off, congratulations—this dish rarely leaves any. But here’s how to keep them fresh if you do:
Want To Save This Recipe?
- Fridge: Store the beef mixture and mashed potatoes in separate containers. They’ll stay good for up to 3 days.
- Freezer: The beef and gravy mixture freezes like a champ, but I’d skip freezing the potatoes (they tend to go weird and grainy).
- Reheating Tip: If the gravy thickens too much, just add a splash of broth or water while reheating, and you’re good to go.
Variations and Substitutions
This recipe’s all about flexibility, so feel free to make it yours:
- Go Leaner: Swap the ground beef for ground turkey or chicken if you’re aiming for a lighter option.
- Extra Veggie Love: Have bell peppers, mushrooms, or corn hanging around? Throw ‘em in for more flavor.
- Change Up the Gravy Texture: Like it thicker? Use more flour. Prefer it a bit thinner? Just add a splash of extra broth as it simmers.
- Herb Boost: Adding rosemary or thyme to the mashed potatoes brings a whole new layer of flavor. Give it a try if you’re in the mood to experiment.
What to Serve with This Ground Beef and Gravy Dish
Although it’s plenty satisfying on its own, a few sides can make this meal feel extra special:
- Green Beans or Asparagus: Something fresh to balance out the richness.
- Crusty Bread: For mopping up every bit of gravy—highly recommended.
- Simple Salad: A light, tangy salad cuts through the heaviness nicely.
- Roasted Root Veggies: Carrots, parsnips, and sweet potatoes add that earthy, cozy vibe.
But honestly, this ground beef and gravy is so basic and versatile, you can serve it with pretty much anything. While a bed of creamy, fluffy, buttery mashed potatoes is a non-negotiable in my book, don’t be afraid to switch it up; rice, egg noodles, or even mashed cauliflower all work beautifully as a base.
Need a little green on your plate, too? Asparagus, broccoli, green beans, or even Brussels sprouts will all complement this dish really well. Mix and match according to what you have on hand (or what’s calling your name from the fridge).
In short: let your cravings and your pantry guide you. This is comfort food that plays well with others.
Ground Beef and Gravy Over Mashed Potatoes FAQ’s
Can I make the gravy thicker or thinner?
Totally! If you want thicker gravy, let it simmer a bit longer or whisk in a little more flour. For thinner gravy, just add extra broth until it reaches the consistency you like.
Can I make this ahead?
Yes! Store the mashed potatoes and gravy separately, then reheat them with a splash of broth to keep everything smooth and creamy.
Is there a gluten-free option?
Absolutely. You can swap the flour for a gluten-free blend or use cornstarch instead. If using cornstarch, use about half the amount you’d normally use for flour.
Can you cook ground beef from frozen?
Yes, you can. If you forgot to thaw it, no stress. Place the frozen block straight into a skillet over medium heat. As it starts to warm up, flip it every couple of minutes and break it apart with a spatula as it thaws. It takes a little longer, but it’ll cook through just fine.
So, what do you think? Are you ready to dive into this warm, comforting plate of Ground Beef and Gravy Over Mashed Potatoes? Try it out, and let me know if you add any twists of your own—I’d love to hear your take on it! 😊
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
- 1 lb ground beef
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Optional: 1 cup frozen peas and carrots for added color and nutrients
- Mashed Potatoes:
- 4 large potatoes peeled and quartered
- 1/2 cup milk
- 4 tbsp butter
- Salt and freshly ground black pepper to taste
Equipment
- Large pot
- Strainer
- Potato masher or Sturdy fork
- Large skillet
- wooden spoon
- Mixing bowl
- Whisk
Instructions
- Prepare the Mashed Potatoes: Place peeled and quartered potatoes in a large saucepan, then cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 20 minutes.
- Mash the Potatoes: Once the potatoes are tender, drain thoroughly and return to the saucepan. Add milk and butter, then use a potato masher to achieve a smooth, creamy texture. Season with salt and pepper to taste. Cover and set aside to keep warm.
- Cook the Ground Beef: In a large skillet over medium-high heat, warm a small amount of oil. Add the ground beef, cooking and stirring occasionally until it is well browned and no longer pink. Drain any excess fat from the skillet.
- Sauté the Onion and Garlic: To the same skillet, add the finely diced onion and minced garlic. Sauté for approximately 5 minutes or until the onion becomes translucent and tender.
- Prepare the Gravy: Sprinkle flour over the cooked beef and onion mixture, stirring constantly to incorporate. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Add Beef Broth and Worcestershire Sauce: Gradually pour in the beef broth while stirring continuously to blend thoroughly. Add Worcestershire sauce and scrape any browned bits from the bottom of the skillet, incorporating them into the gravy. Bring to a gentle simmer, allowing the gravy to thicken for about 5 minutes.
- Incorporate Peas and Carrots (Optional): If including frozen peas and carrots, add them during the final minutes of cooking, allowing them to warm through while maintaining their color and texture.
- Serve: Place a portion of mashed potatoes on each serving plate, then ladle the ground beef and gravy mixture over the top. Garnish with fresh herbs if desired.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
very good