Ingredients
Scale
For the mashed potatoes
- 4 medium Potatoes, peeled and cubed
- 1/4 cup Butter
- 1/2 cup Milk or heavy cream
- Salt and pepper, to taste
For the beef and gravy
- 1 lb Ground beef
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dried thyme (optional)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 15 minutes, or until fork-tender. Drain well, then mash with butter and milk until smooth and creamy. Season with salt and pepper. Cover and keep warm.
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon. Drain off excess fat if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes, or until the onions are soft and fragrant.
- Push the beef mixture to one side of the pan. Melt the butter on the empty side, then sprinkle in the flour and whisk constantly for about 1 minute to form a light roux.
- Gradually whisk in the beef broth, stirring until smooth and well-combined with the beef. Add Worcestershire sauce, thyme (if using), salt, and pepper. Simmer for 5–7 minutes until the gravy thickens.
- Scoop mashed potatoes onto plates or bowls. Ladle the hot beef and gravy over the top. Garnish with chopped parsley or chives if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the mashed potatoes and beef gravy separately for up to 2 months.
- To reheat, warm mashed potatoes with a splash of milk and heat the beef gravy gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American