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Rich Ground Beef And Gravy Over Mash Potatoes for Ultimate Comfort - A Hearty, Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the mashed potatoes: 2 pounds russet or Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 to 3/4 cup warm milk or half-and-half (adjust to desired creaminess)
  • 1/4 cup sour cream (optional, for extra tang and richness)
  • Salt and black pepper, to taste
  • For the beef and gravy: 1 tablespoon olive oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80–90% lean works best)
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce (optional, for umami)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon paprika (optional)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)
  • Optional add-ins: 1 cup sliced mushrooms
  • 1 cup frozen peas or mixed vegetables
  • A splash of cream for the gravy

Instructions
 

  • Start the potatoes: Place peeled, cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer 12–15 minutes until fork-tender.
  • Sauté aromatics: In a large skillet, heat oil or butter over medium heat. Cook the onion 4–5 minutes until soft and lightly golden. Add garlic and cook 30 seconds.
  • Brown the beef: Add ground beef to the skillet. Season with a pinch of salt and pepper. Cook, breaking it up, until browned with some crispy bits on the edges, about 6–8 minutes. If very fatty, spoon off excess grease, leaving about a tablespoon.
  • Build flavor: Stir in tomato paste and cook 1 minute to caramelize. If using mushrooms, add now and cook 3–4 minutes until they release moisture and brown.
  • Make the roux: Sprinkle flour over the beef and stir to coat. Cook 1–2 minutes to remove raw flour taste.
  • Add liquids and season: Gradually pour in beef broth while stirring. Add Worcestershire, soy sauce (if using), thyme, and paprika. Bring to a simmer and cook 5–8 minutes until the gravy thickens and looks glossy. Adjust salt and pepper. If using peas, stir them in for the last 2 minutes.
  • Finish the mash: Drain the potatoes well. Return to the warm pot and let steam off for a minute. Mash with butter, warm milk, and sour cream (if using). Season generously with salt and pepper. Aim for creamy but not soupy.
  • Optional richness: For an extra-luxe gravy, stir in a splash of cream at the end. Taste and tweak seasoning so it’s bold and savory.
  • Serve: Spoon a generous mound of mashed potatoes into bowls. Ladle the beef and gravy over the top. Finish with chopped parsley or chives.