Few dishes are as comforting and satisfying as ground beef in rich gravy served over creamy mashed potatoes. This classic, family-style meal is hearty, budget-friendly, and endlessly customizable. With simple ingredients and straightforward techniques, it’s perfect for busy weeknights while still feeling like a warm, homemade treat.
Why This Dish Works So Well
Comfort food classic: Creamy potatoes balance the savory beef gravy perfectly
Simple ingredients: Everything is easy to find and affordable
One-pan sauce: The gravy comes together right in the skillet
Customizable: Add vegetables, herbs, or spices to suit your taste
Ingredient Breakdown
For the Mashed Potatoes
Potatoes (2 lb)
Russet or Yukon Gold potatoes work best. Russets give a fluffier mash, while Yukon Golds are naturally buttery and creamy.
Milk (½ cup)
Adds moisture and creaminess. You can substitute cream for a richer texture.
Butter (4 tbsp)
Essential for flavor and smoothness.
Salt & pepper
Simple seasoning that lets the potato flavor shine.
For the Ground Beef and Gravy
Ground beef (1 lb)
Lean ground beef (80–85%) is ideal—flavorful without being too greasy.
Onion (1 medium, diced)
Adds sweetness and depth to the sauce.
Garlic (2 cloves, minced)
Enhances the savory profile.
All-purpose flour (2 tbsp)
Thickens the gravy.
Beef broth (2 cups)
Forms the base of the sauce. Low-sodium broth gives better control over seasoning.
Worcestershire sauce (1 tbsp)
Brings umami and complexity.
Salt & pepper
Adjust to taste.
Optional: peas and carrots (1 cup)
Adds color, nutrition, and a subtle sweetness.
Step-by-Step Method of Preparation
- Prepare the Mashed Potatoes
- Place the peeled, cut potatoes into a large pot and cover with cold salted water.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot.
- Add butter and milk, then mash until smooth and creamy.
- Season with salt and pepper to taste.
- Cover and keep warm.
- Cook the Ground Beef and Make the Gravy
- Heat a large skillet over medium-high heat.
- Brown the ground beef until no longer pink. Drain excess fat if needed.
- Add diced onion and cook for 3–4 minutes, until softened.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the meat mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the beef broth, stirring constantly to avoid lumps.
- Add Worcestershire sauce, salt, and pepper.
- Simmer for 5–7 minutes, until the gravy thickens.
- If using peas and carrots, stir them in during the last few minutes of cooking.
- Assemble and Serve
Spoon a generous portion of mashed potatoes onto each plate and top with the beef and gravy. Serve hot and enjoy!
Helpful Tips for Best Results
Warm your milk and butter before adding them to the potatoes for a smoother mash
Don’t over-mix the potatoes or they may become gluey
Taste as you go, especially after adding broth and Worcestershire sauce
For extra richness, add a splash of cream or a pat of butter to the gravy at the end
Variations and Add-Ins
Cheesy mashed potatoes: Stir in shredded cheddar or parmesan
Herb boost: Add thyme, rosemary, or parsley to the gravy
Mushroom gravy: Sauté mushrooms with the onions
Lighter version: Use ground turkey and chicken broth
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Store the mashed potatoes and beef gravy separately in airtight containers in the fridge for up to 3 days.
How do I reheat it?
Reheat gently on the stovetop or in the microwave. Add a splash of milk or broth if needed.
Can I freeze this dish?
The beef and gravy freeze very well. Mashed potatoes can be frozen, but the texture may change slightly—adding butter or cream when reheating helps.
What can I serve with this?
A simple green salad, steamed green beans, or crusty bread pair perfectly.
Final Thoughts
This ground beef and gravy over mashed potatoes recipe is the definition of cozy, home-style cooking. It’s filling, flavorful, and adaptable—exactly the kind of meal that brings people back to the table again and again. 🥔🥩