Ground Beef and Gravy Over Mashed Potatoes
40aprons.com/ground-beef-gravy-mashed-potatoes/Quick, easy, and super budget-friendly, this satisfying recipe has been passed down through generations of my family. It's the epitome of comfort food!
Recipe Makes (Approximate): servings
Equipment
- medium pot
- Small saucepan or small microwaveable bowl
- 2 whisks
- Potato masher or fork
- Small bowl
- Large skillet
- Large wooden spoon
Ingredients
For the Mashed Potatoes
- water
- 1 tablespoon salt (more or less to taste)
- 2 pounds russet potatoes (peeled, cut into 1-inch pieces; or Yukon gold potatoes)
- 3 tablespoons butter (at room temperature)
- ½ cup whole milk (at room temperature)
- ½ teaspoon garlic powder
- salt (to taste)
- freshly cracked black pepper (to taste)
For the Ground Beef and Gravy
- 2 tablespoons cornstarch
- ¼ cup beef broth (low-sodium if desired)
- 1 pound ground beef
- 1 ½ cups beef broth (low-sodium if desired)
- ½ cup chopped white onion (approximately 1 small onion)
- 1 teaspoon garlic powder
- 1 teaspoon salt (more or less to taste)
- ¼-½ teaspoon freshly cracked black pepper
Instructions
For the Mashed Potatoes
- Fill medium pot with water, then add 1 tablespoon salt and stir to incorporate. Once incorporated, add 2 pounds russet potatoes and place pot on stovetop over medium-high heat.
- Once water begins to boil rapidly, set timer and boil potatoes 5 to 8 minutes, or until potatoes can be easily pierced with tines of fork.
- While potatoes boil, add 3 tablespoons butter and ½ cup whole milk to small saucepan. Place saucepan on stovetop over medium heat. Heat mixture, whisking occasionally, until butter is completely melted.
- When potatoes are fork-tender, carefully drain all liquid from pot, then place pot on cool stovetop burner.
- Use potato masher or fork to mash potatoes to desired consistency, then gradually stir in butter-milk mixture, making sure to incorporate all liquid into mashed potatoes.
- Once combined, season potatoes with ½ teaspoon garlic powder, salt, and freshly cracked black pepper. Stir well to incorporate, then taste and adjust seasonings as needed. Set potatoes aside until ready to serve.
For the Ground Beef and Gravy
- Add 2 tablespoons cornstarch and ¼ cup beef broth to small bowl. Whisk ingredients together until smooth and fully combined. Set aside.
- Heat large skillet over medium heat. When pan is warm, add 1 pound ground beef. Cook and crumble beef until no longer pink, then drain any liquid from pan and discard.
- Add 1 ½ cups beef broth, ½ cup chopped white onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼-½ teaspoon freshly cracked black pepper to skillet with ground beef. Stir gently to incorporate ingredients, then simmer uncovered 5 to 10 minutes or until onion is tender.
- When onion has softened, slowly add cornstarch mixture to skillet, whisking gently until fully incorporated. Increase heat under skillet and bring mixture to boil. Once boiling, cook, stirring constantly, 2 minutes or until liquid has thickened to form gravy.
To Serve
- Divide mashed potatoes evenly between serving bowls. Top bed of mashed potatoes with ground beef and gravy. Serve warm with extra gravy if desired.
Recipe Notes
- Ground Beef: For a lighter dish, use lean ground beef or even ground turkey or ground chicken. Turkey and chicken won't have as much flavor but you can offset that with the broth and seasonings, or even add bouillon cubes.
- Mashed Potatoes: To make this recipe even easier, use instant mashed potatoes instead of homemade.
- Gravy: You can use 1-2 cans of beef gravy rather than making your own. That's usually what my mom did!
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 507calProtein: 30gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 100mgSodium: 2883mgPotassium: 1460mgTotal Carbs: 49gFiber: 3gSugar: 4gNet Carbs: 46gVitamin A: 315IUVitamin C: 14mgCalcium: 97mgIron: 5mg
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