Ground Beef and Gravy Over Creamy Mashed Potatoes

A hearty 40-minute dinner with browned beef, tender onions, and homemade gravy

Fluffy mashed potatoes topped with savory ground beef and onion gravy make a satisfying dinner out of everyday ingredients. The potatoes boil while the beef browns, so both components come together in about 35 to 40 minutes. A splash of Worcestershire sauce gives the gravy extra depth, and warm milk makes the potatoes soft enough to catch every spoonful.

Ingredients for the beef gravy and mashed potatoes

For the beef gravy, you’ll need 1 pound of ground beef, 1 medium onion (chopped), 2 tablespoons of butter, 2 tablespoons of all-purpose flour, 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, ½ teaspoon of garlic powder, ½ teaspoon of black pepper, and salt to taste.

For the mashed potatoes, you’ll need 2 pounds of potatoes (peeled and cut into evenly sized chunks), 4 tablespoons of butter, ½ cup of warm milk, and salt and pepper to taste. Russet potatoes work especially well if you like a light, fluffy mash.

Boil and mash the potatoes

Put the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook for 15 to 20 minutes, or until a fork slides easily into the center of a piece. Drain the potatoes well, then return them to the warm pot so any remaining moisture can steam off.

Add the 4 tablespoons of butter and start mashing. Pour in the warm milk a little at a time until the potatoes reach the consistency you like. Season with salt and pepper, then cover the pot to keep the mash warm while you finish the gravy.

Brown the ground beef and make the skillet gravy

While the potatoes cook, heat a large skillet over medium-high heat. Add the ground beef and chopped onion and cook for 7 to 9 minutes, breaking up the meat with a spoon, until the beef is cooked through and browned and the onion has softened. Let the beef sit undisturbed briefly between stirs so it has time to develop browned edges. Drain any excess grease.

Reduce the heat to medium and stir in the 2 tablespoons of butter. Once it melts, sprinkle the flour over the beef and stir for 1 to 2 minutes. Pour in the broth gradually, stirring and scraping up the browned bits from the bottom of the skillet. Add the Worcestershire sauce, garlic powder, and black pepper.

Bring the gravy to a gentle simmer and cook for 4 to 6 minutes, stirring occasionally, until it coats the beef and the back of a spoon. Taste before adding salt, since the broth and Worcestershire sauce already bring some seasoning. If the gravy becomes thicker than you like, stir in a splash of broth.

Serve with a generous spoonful of gravy

Spoon the mashed potatoes onto each plate and make a shallow well in the center with the back of your spoon. Ladle the beef and onion gravy into the well and let it spill over the edges. Steamed green beans or peas add a bright side, while roasted carrots bring a little sweetness to the plate.

For a variation, stir sautéed mushrooms into the gravy or add a pinch of dried thyme as it simmers. If you’re reheating leftovers, a splash of milk can soften the potatoes, and a spoonful of broth can bring the gravy back to a pourable consistency.