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Dive into a comforting dish with this quick and easy “Ground Beef and Gravy Over Mashed Potatoes” recipe featuring ground beef, onion, garlic, beef broth, and Worcestershire sauce—ready in just 45 minutes for a delightful weeknight dinner!
Every time I make this “Ground Beef and Gravy Over Mashed Potatoes,” it takes me back to my childhood kitchen where comfort was served up in a deep dish, steaming with nostalgia. It was the first recipe I learned to cook on my own, standing on a stool to reach the stove as my grandmother guided me through each step. She’d tell stories of her own mother making it during tough times, stretching a tight budget with ground beef and potatoes. Today, whenever I need a hug from the past, I cook up this dish, savoring the memories as much as the flavors.
Why You’ll Love This Ground Beef and Gravy Over Mashed Potatoes Recipe
This “Ground Beef and Gravy Over Mashed Potatoes” isn’t just a dish; it’s a hearty embrace on a plate.
The recipe stands out because it’s incredibly fast to make, taking just about 45 minutes from start to finish. It’s versatile, allowing for low-carb or gluten-free adaptations without sacrificing taste.
Moreover, it’s budget-friendly, relying on simple, staple ingredients that deliver a comforting and satisfying dinner. It’s perfect for both beginners and seasoned cooks, offering an easy yet delightful culinary experience.
Ingredient Notes and Tips
The beauty of the “Ground Beef and Gravy Over Mashed Potatoes” recipe lies in its simplicity and the wholesome quality of its ingredients. Here’s a brief rundown of what you’ll need and why each component is crucial:
- Ground Beef: The star of the dish, providing rich, meaty flavors that form the base of the gravy.
- Onion and Garlic: These aromatics add depth and a slight sweetness once caramelized, enhancing the overall savory profile of the dish.
- All-Purpose Flour: A thickener for the gravy, giving it the perfect consistency to blanket the mashed potatoes.
- Beef Broth: Infuses the gravy with a robust flavor that complements the ground beef wonderfully.
- Worcestershire Sauce: Adds a tangy complexity that brightens the gravy and balances the richness.
- Salt and Pepper: Simple seasonings that elevate the natural flavors of the other ingredients.
- Optional Peas and Carrots: Introduce color and a hint of sweetness, making the dish more visually appealing and nutritionally rounded.
How To Make Ground Beef and Gravy Over Mashed Potatoes
Let’s break down the “Ground Beef and Gravy Over Mashed Potatoes” into detailed, manageable steps to ensure you can recreate this comforting classic with ease.
- Step 1: Preparing Mashed Potatoes: Start by boiling peeled and quartered potatoes in salted water until tender. This usually takes about 20 minutes. Once done, drain and mash them with milk and butter until they achieve a creamy, smooth consistency. Season with salt and pepper and keep covered to retain warmth.
- Step 2: Cooking the Ground Beef and Making the Gravy: In a skillet, brown the ground beef until it’s no longer pink. Drain excess fat, then add onions and garlic, cooking until the onions are translucent. Sprinkle flour over the cooked beef to help thicken the gravy later. Gradually add beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Let the gravy simmer until it thickens, which should take about 5 minutes. For an extra touch of color and nutrition, stir in frozen peas and carrots towards the end.
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Storage Options
The “Ground Beef and Gravy Over Mashed Potatoes” can be conveniently stored for later enjoyment. In the refrigerator, this dish keeps well in an airtight container for up to three days. If you’d like to extend its shelf life, freeze the ground beef and gravy separately from the mashed potatoes in freezer-safe containers. They can be stored frozen for up to two months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave, adding a splash of broth or milk to rejuvenate the textures.
Variations and Substitutions
Flexibility is key in home cooking, and this “Ground Beef and Gravy Over Mashed Potatoes” recipe offers plenty of room for customization to suit dietary needs and taste preferences.
- Ground Turkey or Chicken: For a leaner option, replace the ground beef with ground turkey or chicken.
- Gluten-Free Flour: Use a gluten-free flour blend instead of all-purpose flour for thickening the gravy if you’re avoiding gluten.
- Vegetable Broth: Opt for vegetable broth instead of beef broth to lighten the dish or cater to vegetarians (along with a suitable substitute for the beef).
- Dairy-Free Milk and Butter: Substitute dairy milk and butter with non-dairy alternatives like almond milk and vegan butter for a dairy-free version of the mashed potatoes.
- Addition of Mushrooms: Incorporate sliced mushrooms while cooking the onions to add a meaty texture and earthy flavor to the gravy.
Each variation not only caters to different dietary needs but also brings a unique twist to the traditional flavor profile, making this dish a versatile staple in any recipe collection.
Frequently Asked Questions
What Type of Potatoes Work Best for Mashed Potatoes?
When it comes to mashed potatoes for this recipe, you have some tasty options, each bringing its own subtle charm. Russet potatoes are my go-to for that classic, fluffy texture—ideal for soaking up all that savory gravy. If you’re after something a bit creamier and richer, Yukon Gold potatoes shine with their natural buttery flavor and golden hue. Prefer a heartier texture? Red potatoes hold their shape well and add a rustic feel, though they’ll be a little more on the waxy side. No matter which you choose, just be sure to peel and chop them evenly so they cook up tender and mash smoothly.
What is the best way to avoid gluey mashed potatoes?
Tips for Light and Fluffy Mashed Potatoes: The secret to perfectly fluffy mashed potatoes—and steering clear of that dreaded gluey texture—lies in your mixing technique. After you’ve added your warm butter and milk mixture to the cooked potatoes, stir just until everything is blended and smooth. Overmixing will turn those lovely spuds into a gummy mess by breaking down their starches too much.
For extra-smooth potatoes, reach for a potato ricer instead of a classic masher. Just remember: whether you mash or rice, handle those potatoes with care once the liquid goes in. Gentle mixing preserves that cloud-like texture we all crave.
How can I simplify this recipe with instant mashed potatoes or canned gravy?
Quick Shortcuts: Using Instant Mashed Potatoes or Canned Gravy
Looking for ways to get this classic comfort on the table even faster? There’s no shame in a shortcut—my own family used them whenever life was extra hectic!
- For the Mashed Potatoes: If you’re short on time (or low on potatoes), swap in instant mashed potatoes like Idahoan or Bob’s Red Mill. They come together in minutes and deliver that creamy texture you’re craving.
- For the Gravy: Grab a can or two of beef gravy—Heinz or Campbell’s both work well. Simply heat it up and pour over the beef and potatoes. This trick saves precious minutes and tastes deliciously nostalgic.
These swaps make dinner a breeze, so you can get straight to savoring every spoonful—no heavy lifting required.
Can I Use Frozen Ground Beef?
Absolutely! If you forgot to pull the ground beef out of the freezer ahead of time (we’ve all been there), you can still make this recipe without a hitch. Simply place the frozen block of ground beef directly into your skillet over medium heat.
As it starts to cook, use a sturdy spatula to turn and carefully break it apart as it defrosts. It may take a little longer than usual, but with a little patience and occasional stirring, your beef will brown up beautifully and be ready for the rest of the recipe. No need to postpone comfort food night!
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
- 1 lb of ground beef
- 1 medium-sized onion finely diced
- 2 cloves of garlic minced
- 2 tablespoons of all-purpose flour
- 2 cups of beef broth
- 1 tablespoon of Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Optional: 1 cup of frozen peas and carrots
Instructions
For the Mashed Potatoes:
- Begin by peeling and quartering the potatoes. Place these in a large saucepan, cover with cold water, and season with a pinch of salt. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to a simmer and allow the potatoes to cook until they are tender, which should take approximately 20 minutes.
- After the potatoes are cooked, drain them and return them to the saucepan. Add the prescribed amounts of milk and butter. Using a potato masher, mash the potatoes until they achieve a smooth and creamy consistency. Season with salt and freshly ground black pepper according to your preference. Cover the saucepan with a lid to keep the mashed potatoes warm while you prepare the gravy.
For the Ground Beef and Gravy:
- In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef and cook, stirring occasionally, until it is thoroughly browned and no longer pink. Carefully drain off any excess fat from the skillet.
- To the same skillet, add the diced onion and minced garlic. Sauté for approximately 5 minutes, or until the onion becomes translucent and soft.
- Sprinkle the flour evenly over the cooked beef and onion mixture, stirring constantly. Continue to cook for an additional 2 minutes to cook off the raw flour taste.
- Gradually pour in the beef broth, stirring continuously to combine. Add the Worcestershire sauce. Scrape any browned bits from the bottom of the skillet to incorporate them into the mixture. Bring the gravy to a simmer and allow it to thicken, approximately 5 minutes of cooking time.
- Should you choose to include peas and carrots, add them during the last few minutes of cooking the gravy. This will ensure they are heated through but retain their vibrant color and slight crispness.
Alternative Serving Suggestions
Ground beef and gravy is wonderfully adaptable, making it easy to serve in fresh ways beyond classic mashed potatoes. Here are some of my favorite alternatives for mixing things up:
- Over Egg Noodles: Spoon the savory beef and gravy onto a bed of tender egg noodles for a heartier, stick-to-your-ribs meal reminiscent of a weeknight stroganoff.
- Steamed White Rice or Brown Rice: Ladle the mixture over fluffy rice—the grains do a fantastic job soaking up all the flavorful sauce.
- Buttermilk Biscuits: For a true comfort food experience, pour the beef and gravy generously atop warm, split biscuits (think Southern-style breakfast, but for dinner).
- Mashed Cauliflower: If you’re looking for a low-carb twist, mashed cauliflower makes a lighter, equally creamy base that doesn’t sacrifice comfort.
- Thick, Toasted Bread: Try serving the beef and gravy open-faced over slices of hearty, toasted sourdough or Texas toast for a rustic take that’s irresistibly satisfying.
Each option puts a new spin on this cozy dish—just pick your favorite foundation and enjoy!
6 Responses
How many potatoes???
I call this “school lunch dinner”. My husband loves it . It was a staple of our school lunches served for our Lutheran grade school by an assortment of “church basement ladies”. It didn’t have garlic,but was always served with corn. A nostalgic dish for sure!
How many pounds of potatoes???? I tried 2 medium potatoes but it wasn’t enough.
This was very good. Can’t wait to have it again.👍
My mother made this for us kids regularly growing up and I’m 68 years old. It was very filling and so good. I use to make this for my own kids too.
It’s like a shepherd’s pie in reverse (with the added peas & carrots)! Exact same ingredients and prepping, only I put the meat layer in the bottom of a 11 x 13 baking dish, followed by a layer of cooked peas and carrots, followed by a layer of cooked mashed potatoes, then pop it into a 400 degree oven for about 15 minutes till the potato top gets a wee bit brown. Delicious served with a green salad and 2-ingreduent whipped cream biscuits to sop up the gravy…yum!