Ground Beef and Gravy Over Mashed Potatoes
Why You’ll Love It
It’s incredibly comforting
Warm gravy, tender beef, and creamy potatoes create the ultimate cozy dinner.
Perfect for busy weeknights
Simple ingredients and fast cooking make this an easy dinner solution.
Budget-friendly
Everything you need is affordable and pantry-friendly.
Family-approved
Even picky eaters love this hearty classic.
Rich, savory flavor
The gravy is thick, velvety, and full of deep beef flavor.
Great for leftovers
It reheats beautifully and tastes even better the next day.
Ingredient Notes & Details
Ground beef
Use 80/20 for the best flavor and juicy texture.
Butter
Adds richness to both the gravy and mashed potatoes.
All-purpose flour
Thickens the gravy to silky perfection.
Beef broth
Use low sodium so you can control the salt level.
Onion
Adds natural sweetness and depth.
Garlic
Boosts savory flavor.
Milk or cream
Makes the gravy luxuriously smooth.
Russet potatoes
Perfect for fluffy mashed potatoes.
Salt and black pepper
Essential for balanced seasoning.
Step-by-Step Instructions
Boil the potatoes
Peel and cube potatoes. Boil in salted water for 15–20 minutes until fork tender. Drain and mash with butter, milk, salt, and pepper. Cover and keep warm.
Brown the ground beef
Heat a skillet over medium heat. Add beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add onion and garlic
Stir in chopped onion and garlic. Cook until softened and fragrant.
Create the roux
Sprinkle flour over the beef mixture and stir for 1 minute to cook out the raw flour taste.
Add broth and milk
Slowly pour in beef broth, then milk. Stir constantly until thick and smooth.
Simmer to thicken
Reduce heat and simmer for 5–7 minutes until gravy becomes rich and velvety.
Season to taste
Add salt and pepper and adjust seasoning as needed.
Serve warm
Spoon gravy over a generous mound of mashed potatoes.
Storage Tips
Refrigeration
Store in airtight containers for up to 4 days.
Freezing
Freeze gravy separately from mashed potatoes for best texture, up to 3 months.
Reheating
Reheat on the stovetop or microwave with a splash of milk or broth.
Variations
Cheesy Beef and Gravy
Add shredded cheddar or mozzarella.
Mushroom Beef Gravy
Stir in sautéed mushrooms.
Garlic Butter Mashed Potatoes
Increase garlic for extra flavor.
Spicy Beef Gravy
Add crushed red pepper flakes.
Low Carb Version
Serve over cauliflower mash for a keto-friendly dinner.
Herb-Infused Gravy
Add thyme or rosemary.
Ingredients
Mashed Potatoes
- 2 pounds russet potatoes peeled and cubed
- ¾ cup milk
- 4 tablespoons butter
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Beef & Gravy
- 1½ pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the potatoes.
- Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15–18 minutes until fork-tender. Drain well.
- Mash them.
- Add butter, milk, salt, pepper, and garlic powder. Mash until smooth and creamy. Cover and keep warm.
- Brown the beef.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until fully browned. Drain excess fat if needed.
- Build the flavor.
- Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more.
- Thicken the gravy.
- Sprinkle flour over the beef mixture and stir continuously for 1 minute.
- Make the gravy.
- Slowly pour in beef broth while stirring. Add Worcestershire sauce, paprika, onion powder, salt, and pepper. Simmer 6–8 minutes until thick and glossy.
- Serve.
- Spoon mashed potatoes onto plates and top generously with beef and gravy.
