Ground Beef and Gravy Over Mashed Potatoes

WANT TO SAVE THIS RECIPE?

Few dishes hit the comfort-food sweet spot quite like Ground Beef and Gravy Over Mashed Potatoes. This dish is warm, hearty, and packed with rich, savory flavor that feels like a hug in a bowl. It’s the kind of meal that reminds you of family dinners, cozy evenings, and soul-soothing simplicity. With creamy mashed potatoes as the base and a generous ladle of seasoned ground beef in velvety gravy, every bite delivers satisfaction.

Perfect for busy weeknights or laid-back weekends, this recipe brings classic diner vibes right into your kitchen. It’s simple, budget-friendly, and adaptable — you can dress it up with herbs or keep it traditional with pantry staples. Either way, you’re in for a deeply comforting and filling meal that doesn’t require fancy ingredients or hours of effort.

Why You’ll Love This Ground Beef and Gravy Over Mashed Potatoes

• It’s a fast, fuss-free dinner that tastes like it took all day.
• Uses everyday ingredients you likely already have.
• Budget-conscious without skimping on flavor.
• Customizable with spices, herbs, or even vegetables.
• Perfect for meal prep and reheats beautifully.

---

Preparation Phase & Tools to Use

To make this dish smoothly, you’ll need a few essential tools:

• Large Skillet or Sauté Pan: Crucial for browning the ground beef evenly and building the flavorful base for the gravy.
• Potato Masher or Hand Mixer: To get those mashed potatoes nice and creamy without lumps.
• Large Saucepan: Needed for boiling the potatoes until perfectly tender.
• Whisk: Vital for creating a smooth, lump-free gravy.
• Colander: For draining the potatoes without losing any down the sink.

Having these tools ready before you start helps streamline the cooking process and ensures everything turns out just right.

---

Preparation Tips

Start by choosing a quality ground beef — 80/20 is ideal for both flavor and moisture. Brown it well to deepen the flavor before adding any liquids. When making mashed potatoes, be sure to salt the boiling water generously; it’s your best chance to season them properly. For extra creamy spuds, use warm milk and room-temperature butter. When it comes to the gravy, don’t rush — whisk slowly and let it simmer to thicken naturally. Always taste as you go and adjust seasonings accordingly. And if you like a bit of texture, consider folding in sautéed onions or mushrooms to the beef before adding the gravy.

---

Ingredients for this Ground Beef and Gravy Over Mashed Potatoes

For the Ground Beef and Gravy:

• 1 lb ground beef (80/20 recommended)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth (low sodium preferred)
• 1 small onion, finely chopped (optional for extra flavor)
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Fresh parsley, chopped (optional for garnish)

For the Mashed Potatoes:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup milk (warm, more if needed)
• Salt to taste

---

Step 1: Prepare the Mashed Potatoes

Start by bringing a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for about 15-20 minutes or until they are fork-tender. Drain the potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt to taste. Cover and set aside to keep warm.

---

Step 2: Brown the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up with a spoon as it cooks. If there is excess grease, drain it but leave about 1 tablespoon in the pan for flavor. Add the chopped onion and garlic, if using, and sauté for another 2-3 minutes until fragrant.

---

Step 3: Make the Gravy

Sprinkle the flour over the beef mixture and stir well to coat evenly. Let it cook for about 1-2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth while whisking continuously to avoid lumps. Add Worcestershire sauce, salt, and pepper. Let the gravy simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.

---

Step 4: Combine and Serve

Spoon a generous amount of mashed potatoes onto each plate or bowl. Ladle the ground beef and gravy over the top. Garnish with chopped fresh parsley if desired. Serve hot and enjoy the comforting flavors!

---

Notes

This dish is ideal for customization. You can add sautéed mushrooms, peas, or corn to the beef for extra texture and nutrition. If you’re in a rush, use instant mashed potatoes, though homemade offers the best flavor. To elevate the gravy, try using a splash of heavy cream or a dash of soy sauce for umami depth.

---

Watch Out for These Mistakes While Cooking

• Not seasoning the potatoes well: Always salt your boiling water generously to infuse flavor into the potatoes from the start.
• Skipping the flour step: If you don’t cook the flour for a minute or two, your gravy may taste raw or have a chalky texture.
• Using cold milk in mashed potatoes: Always warm your milk or cream before adding it. Cold dairy can cool the potatoes and make them gluey.
• Overcooking the beef: Cooking it too long or at too high a heat can dry it out and make it tough.
• Rushing the gravy: Let it simmer gently so it thickens properly and the flavors meld.

---

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave or on the stovetop over low heat, adding a splash of broth or milk if the gravy or potatoes seem too thick. This dish also freezes well—store mashed potatoes and beef with gravy in separate freezer-safe containers for best results. Thaw overnight in the fridge before reheating.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 520
• Protein: 25g
• Fat: 30g
• Saturated Fat: 13g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 3g
• Sodium: 620mg
• Cholesterol: 90mg

---

Frequently Asked Questions

Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a great lean alternative and still pairs beautifully with gravy and mashed potatoes.

How do I thicken my gravy if it’s too thin?

Continue simmering it uncovered, or mix a small amount of flour or cornstarch with cold water and stir it in gradually.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the gravy.

What potatoes are best for mashing?

Russet and Yukon Gold potatoes work best for a creamy and fluffy texture.

Can I make this dish ahead of time?

Yes, it reheats very well. Prepare everything up to 2 days in advance and store it in the fridge until ready to reheat.

What can I serve with this meal?

A side of green beans, steamed broccoli, or a fresh salad pairs well to balance the richness of the dish.

Is this kid-friendly?

Very! Kids usually love mashed potatoes and gravy. You can tone down the seasoning if needed.

Can I use pre-made gravy?

You can, but homemade gives much better flavor. If short on time, use a quality store-bought gravy and doctor it up with garlic and Worcestershire sauce.

---

Conclusion

Ground Beef and Gravy Over Mashed Potatoes is a timeless classic that brings comfort and satisfaction with every bite. Whether you’re cooking for your family on a busy weekday or just craving something cozy and hearty, this dish delivers. With simple steps and ingredients, it’s a foolproof recipe that will become a regular on your dinner table. Customize it to your liking, and enjoy the rich, savory goodness that only this combination can offer.

---

Print