Beef Broth: Provides liquid foundation with robust meaty essence.
All-Purpose Flour: Creates smooth, silky thickening agent for gravy consistency.
Onion: Builds aromatic background with sweet, mellow undertones.
Garlic: Infuses bold, pungent flavor that complements beef perfectly.
Thyme: Introduces subtle herbal notes with earthy undertone.
Salt and Pepper: Balances and elevates overall seasoning profile.
For Mashed Potatoes:
Potatoes: Creamy, starchy base that absorbs rich flavors beautifully.
Butter: Adds luxurious richness and velvety smooth texture.
Milk: Creates dreamy, light consistency for perfect potato mash.
Frozen Peas and Carrots: Optional colorful vegetable boost with nutritional value.
Tools for Cooking Ground Beef and Gravy Over Mashed Potatoes
Large pot: Essential for boiling and cooking potatoes evenly.
Colander: Perfect for draining potatoes after boiling.
Potato masher or hand mixer: Crucial for creating smooth, creamy mashed potatoes.
Skillet: Ideal for browning ground beef and preparing the gravy.
Spatula: Necessary for breaking up beef and stirring ingredients.
Measuring cups and spoons: Helpful for accurate ingredient quantities.
Knife: Needed for dicing onions and mincing garlic.
Cutting board: Provides a clean surface for chopping ingredients.
How to Prepare Ground Beef and Gravy Over Mashed Potatoes
Potato Preparation Wash and chop potatoes into chunks, then boil in a pot of water until soft and easily pierced with a fork.
Potato Mashing Drain potatoes and blend with milk and butter until creamy and smooth. Season with salt and pepper, then keep warm.
Beef Foundation Heat a skillet and cook ground beef, breaking into small pieces until fully browned. Remove excess grease from pan.
Flavor Builders Add chopped onions and minced garlic to beef, cooking until onions become soft and translucent.
Gravy Creation Dust beef mixture with flour, stirring to coat evenly. Pour in beef broth slowly while mixing to prevent lumps from forming.
Seasoning Boost Incorporate Worcestershire sauce and herbs to enhance gravy's depth. Simmer until sauce thickens and develops rich flavor.
Final Touch Toss in frozen vegetables for extra color and nutrition. Warm through quickly before serving.
Plating Magic Spread creamy mashed potatoes as a base, then top generously with savory beef gravy. Garnish with fresh herbs if desired.
Tips for Rich Ground Beef and Gravy Flavor
Experiment with different herbs like rosemary or sage to add depth to your beef gravy, creating a more complex taste profile that will surprise your taste buds.
Swap ground beef for ground turkey or plant-based crumbles to make this dish more diet-friendly, perfect for those watching their red meat intake or seeking vegetarian options.
Try mixing in roasted garlic, sharp cheddar cheese, or sour cream into your mashed potatoes for an extra creamy and indulgent side that complements the rich beef gravy perfectly.
Expand the vegetable mix by adding diced bell peppers, mushrooms, or corn to boost nutrition and add more texture and color to the classic comfort meal.
Refrigerate any remaining beef and gravy, as it often tastes even better the next day when flavors have had time to meld together, making it an excellent make-ahead meal for busy weeknights.
Serving Ideas for Beef and Gravy Over Potatoes
Comfort Comfort Station: Create a cozy dinner setting with warm dinner plates and soft lighting to enhance the homey feel of this classic comfort meal.
Family Style Feast: Serve the dish in large, rustic serving bowls at the center of the table, encouraging everyone to scoop their own portions and share conversation.
Veggie Boost Buddy: Add a crisp green salad or steamed broccoli on the side to introduce fresh texture and balance the richness of the beef and gravy.
Bread Basket Bonus: Include warm dinner rolls or crusty bread to help soak up extra gravy and provide a delightful complementary carbohydrate to the meal.
Storing Ground Beef and Gravy Over Mashed Potatoes
Smart Batch Cooking: Prepare double the recipe and store extra portions in airtight containers for quick weeknight meals. Separate meat and potato components to maintain optimal texture and prevent soggy results.
Refrigeration Strategy: Store prepared dish in sealed containers for up to 3-4 days. Keep potatoes and beef gravy in separate compartments to prevent moisture buildup and maintain fresh flavors.
Freezer-Friendly Option: Freeze ground beef gravy in flat, freezer-safe bags for maximum space efficiency. Potatoes freeze less successfully, so recommend preparing them fresh when reheating. Thaw frozen gravy overnight in refrigerator before rewarming.
Reheating Techniques: Warm refrigerated portions in microwave using 30-second intervals, stirring between each cycle. Add splash of beef broth or milk to restore moisture and prevent dryness. For oven reheating, cover dish with foil and warm at 350°F for 15-20 minutes until heated completely through.
Home cooks adore this classic ground beef and gravy over mashed potatoes recipe for its comforting roots in Midwestern American cuisine. Savory meat sauce cascades over creamy potatoes, delivering a hearty meal that connects generations through simple, satisfying flavors you’ll want to make again.
Ingredients
Scale
1 lb (454 g) ground beef
2 cups (473 ml) beef broth
2 lbs (907 g) potatoes
¼ cup (57 g) butter
1 tbsp (15 ml) Worcestershire sauce
¼ cup (60 ml) milk
2 tbsps (30 g) all-purpose flour
1 medium onion (chopped)
2 cloves garlic (finely minced)
1 cup (150 g) frozen peas and carrots (optional)
1 tsp (5 g) thyme
Salt and pepper (as needed)
Instructions
Potato Preparation: Cleanse, peel, and segment potatoes into uniform chunks. Submerge in cold water, ensuring complete coverage by at least one inch of liquid.
Potato Cooking: Bring water to a vigorous boil, then reduce heat and simmer for 15-20 minutes until potatoes yield effortlessly to a fork. Drain thoroughly in a colander.
Mashed Potato Creation: Return potatoes to the pot, incorporating butter and milk. Whip to a silky consistency using a masher or mixer. Season with salt and pepper.
Beef Browning: Sear ground beef in a hot skillet, fragmenting into fine crumbles. Cook until completely browned, eliminating any pink coloration.
Flavor Building: Drain excess fat, retaining a hint for depth. Introduce diced onions and garlic, sautéing until aromatics become translucent and fragrant.
Gravy Foundation: Dust meat mixture with flour, stirring to create an even coating. Toast briefly to neutralize raw flour’s taste.
Gravy Development: Stream beef broth into the skillet, whisking continuously. Incorporate Worcestershire sauce, thyme, salt, and pepper. Reduce heat and simmer until gravy reaches desired thickness.
Vegetable Integration: Optional: Fold in frozen peas and carrots, warming through briefly.
Plating: Mound creamy mashed potatoes on plates, cascade beef gravy over the top. Garnish with fresh parsley for a vibrant finish.
Notes
Potato Sizing Tip: Quarter potatoes uniformly to guarantee consistent cooking and texture throughout.
Boiling Precision: Keep water 1 inch above potatoes and test doneness by easily piercing with a fork to prevent undercooking.
Fat Management: Drain most beef fat but retain a small amount for enhanced flavor and preventing dryness.
Gravy Smoothness: Stir flour constantly when adding to meat mixture to avoid lumps and eliminate raw flour taste before liquid integration.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.