Ground Beef and Gravy Over Mashed Potatoes Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Honestly, some days the thought of juggling three pots, two pans, and a blender makes me want to crawl into bed with a bag of chips instead. But fear not, my fellow comfort-food lover—because this recipe for ground beef and gravy over mashed potatoes is the perfect “I want real food but also minimal effort” meal.

It’s hearty. It’s cozy. It looks way fancier than it actually is (fake-it-’til-you-make-it dinner party vibes). And the best part? It’s basically meat + gravy + mashed potatoes. If you can handle boiling water and browning beef, you’re already halfway there.

Why This Recipe is Awesome

Let’s cut to the chase—why should you make this instead of ordering takeout (again)?

• It’s idiot-proof. Seriously, I made it half-asleep once, and it still turned out like grandma’s hug in a bowl.

• Cheap eats. Ground beef + potatoes = budget-friendly glory. Perfect for broke students, families, or anyone saving their money for, you know, actual fun stuff.

• Fast comfort. You get cozy, stick-to-your-ribs food in under an hour. No slow-cooking marathons here.

• Customizable. Want cheesy potatoes? Go for it. Want mushrooms in the gravy? Toss ’em in. Want to drown the whole thing in extra butter? I won’t judge.

• One of those meals that tastes even better the next day. Midnight fridge raids approved.

 

Save

Ingredients You’ll Need

Here’s the no-nonsense shopping list. (Translation: nothing fancy, just real-deal basics.)

For the Mashed Potatoes:

• 2 pounds of potatoes (russet or Yukon gold—because lumpy instant potatoes are a crime)

• 4 tablespoons butter (aka happiness in solid form)

• ½ cup milk (or cream if you like living dangerously)

• Salt and pepper to taste

For the Ground Beef & Gravy:

• 1 pound ground beef (80/20 works best—flavor comes from fat, my friend)

• 1 small onion, chopped (optional, but adds flavor)

• 2 cloves garlic, minced (don’t even think about skipping)

• 2 tablespoons flour (this is what makes gravy gravy)

• 2 cups beef broth (store-bought or homemade—no judgment)

• 1 tablespoon Worcestershire sauce (the secret umami bomb)

• Salt and black pepper, to taste

• Fresh parsley (optional garnish if you’re feeling fancy)

Step-by-Step Instructions

Step 1: Boil the Potatoes

Peel and chop your potatoes into chunks. Toss them into a pot of salted water and boil until fork-tender (about 15 minutes). Drain, then mash with butter, milk, salt, and pepper until creamy. (Or lumpy, if that’s your thing. You do you.)

Step 2: Brown the Beef

While the potatoes cook, heat a large skillet over medium-high. Toss in the ground beef and break it up with a spoon. Cook until no longer pink. If it looks greasy, drain the extra fat (unless you’re into shiny gravy).

Step 3: Add the Flavor Crew

Throw in chopped onion and garlic. Cook for 2–3 minutes until fragrant. Your kitchen should now smell like heaven.

Step 4: Make the Gravy Magic

Sprinkle the flour over the beef and stir well (like you’re giving it a flour massage). Cook for about a minute to get rid of that raw flour taste. Slowly pour in the beef broth while stirring constantly, so you don’t end up with weird gravy lumps. Add Worcestershire, salt, and pepper. Simmer until it thickens—about 5 minutes.

Step 5: Plate It Up

Scoop a glorious mound of mashed potatoes onto a plate, make a little crater in the middle (gravy swimming pool, anyone?), then ladle the beef gravy mixture on top. Garnish with parsley if you want Instagram-worthy vibes.

Boom. Dinner = served.

Common Mistakes to Avoid

• Forgetting to salt the potato water. Bland potatoes = sadness. Salt early.

• Over-mashing potatoes. Unless you want wallpaper paste, stop once they’re creamy.

• Lumpy gravy. That’s on you if you dump broth all at once instead of whisking slowly. Don’t be that person.

• Burning the garlic. Two seconds too long and your kitchen goes from “mmm” to “eww.”

• Thinking beef broth and beef bouillon are the same. Spoiler: they’re not. Use broth for this.

Alternatives & Substitutions

• No ground beef? Swap with ground turkey, chicken, or even sausage. Each one adds a fun twist.

• Veggie version? Use mushrooms or lentils instead of beef. Trust me, mushroom gravy on potatoes = chef’s kiss.

• Dairy-free? Use olive oil or vegan butter in the potatoes and plant-based milk. Nobody will notice.

• Extra creamy mashed potatoes? Replace half the milk with sour cream or cream cheese. Game-changer.

• Out of Worcestershire? Soy sauce works in a pinch. Not the same depth, but it’ll get you through.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter?

Technically, yes. But… why hurt your soul like that?

Do I need to peel the potatoes?

Nope. Leave the skins on for “rustic vibes” (and less work). Win-win.

Can I make this ahead of time?

Absolutely. The gravy reheats beautifully, and mashed potatoes just need a splash of milk when you warm them up.

What if my gravy is too thin?

Simmer longer. If it’s still watery, mix 1 teaspoon cornstarch with water and stir it in. Gravy rescue mission: complete.

Is this freezer-friendly?

The beef and gravy, yes. The mashed potatoes, not so much. They turn weird and grainy when thawed.

Can I fancy this up for guests?

Totally. Serve it in a cute little bowl, sprinkle with parsley, maybe light a candle. Boom—five-star vibes.

Final Thoughts

And there you have it, my friend—ground beef and gravy over mashed potatoes that’s as comforting as it is easy. No complicated steps, no intimidating ingredients, just good old-fashioned cozy food you’ll want to curl up with.

Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it! And remember: life’s too short for bad gravy.

Related Recipes To Read:-

• Master King Arthur Sourdough Recipe
• How to Make Mini Apple Crisp Bites
• Luscious Lemon Raspberry Swirl Cheesecake Recipe
• Chewy Chocolate Lava Cookies Recipe
• Easy Crockpot Beef with Gravy and Egg Noodles Recipe