A comforting dish featuring ground beef in a rich gravy served over creamy mashed potatoes.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs russet potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
1 teaspoon dried parsley
Instructions
Make the potatoes: Place potatoes in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
Mash: Add butter, milk, salt, and pepper. Mash until smooth and creamy. Keep warm.
Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is tender. Drain excess grease if needed.
Add garlic: Stir in garlic and cook for 30 seconds.
Make the gravy: Add butter to the skillet. Once melted, sprinkle in flour and stir for 1 minute.
Add broth: Gradually whisk in the beef broth. Stir in Worcestershire sauce, ketchup, Dijon mustard, onion powder, garlic powder, black pepper, salt, and parsley.
Simmer: Reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the gravy is thick and silky.
Serve: Spoon the creamy mashed potatoes onto plates and generously top with the ground beef and gravy. Garnish with fresh parsley if desired.
Notes
For a richer flavor, use beef broth instead of water for boiling the potatoes.
Feel free to add vegetables like peas or carrots to the beef mixture for added nutrition.
This dish can be made ahead of time and reheated for a quick meal.