Mashed Potatoes with Beef Gravy

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Of course! This is the ultimate comfort food meal—creamy mashed potatoes smothered in a savory, rich ground beef gravy. It’s often called a “Shepherd’s Pie filling” without the baking step, or simply a delicious Ground Beef and Mashed Potato Bowl.

Here’s a classic, foolproof recipe that will satisfy everyone at the table.

Creamy Mashed Potatoes with Savory Ground Beef Gravy

This recipe breaks it down into two simple parts: making the fluffiest mashed potatoes and building a flavorful gravy right in the same pan.

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4-6

Part 1: The Creamiest Mashed Potatoes

Ingredients:

· 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes
· ½ cup warm whole milk or half-and-half
· ¼ cup (½ stick) unsalted butter
· ½ cup sour cream (optional, for extra richness)
· Salt and white pepper (or black pepper) to taste

Instructions:

  1. Peel and Cube: Peel the potatoes and cut them into 1-inch chunks. Try to make them roughly the same size so they cook evenly.
  2. Boil: Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are very tender when pierced with a fork.
  3. Drain and Steam Dry: Drain the potatoes completely in a colander. Let them sit for a minute in the hot pot over the residual heat to evaporate any excess moisture. This is the secret to fluffy, not watery, potatoes!
  4. Mash and Combine: Mash the potatoes with a potato masher or ricer. Add the butter and stir until melted. Gradually add the warm milk and sour cream (if using), stirring until smooth and creamy. Season generously with salt and pepper. Cover and set aside.

Part 2: The Savory Ground Beef Gravy

Ingredients:

· 1 lb ground beef (80/20 is ideal for flavor)
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 8 oz cremini mushrooms, sliced (optional, but highly recommended)
· 3 tablespoons all-purpose flour
· 2 cups beef broth
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (adds depth)
· 1 tsp dried thyme or Italian seasoning
· Salt and black pepper to taste
· 1 cup frozen peas or mixed vegetables (optional)
· 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

  1. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon. Cook until no longer pink. If there’s a lot of excess fat, you can drain some off, leaving about 1 tablespoon in the pan for flavor.
  2. Sauté Aromatics: Add the chopped onion (and mushrooms, if using) to the skillet with the beef. Cook for 5-7 minutes, until the onions are soft and the mushrooms have released their water and started to brown. Add the minced garlic and cook for one more minute until fragrant.
  3. Make the Roux: Sprinkle the flour over the beef and vegetable mixture. Stir constantly and cook for 1-2 minutes. This cooks the raw flour taste out and is the base for your gravy.
  4. Create the Gravy: Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, soy sauce, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low.
  5. Simmer and Thicken: Let the gravy simmer for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency. If it gets too thick, add a splash more broth or water.
  6. Final Touches: Stir in the frozen peas (if using) and cook for 2 more minutes until heated through. Taste and adjust seasoning with salt and pepper.

To Serve:

Scoop a generous portion of the creamy mashed potatoes into a bowl. Make a well in the center and ladle the hot ground beef gravy over the top. Garnish with fresh parsley.

Pro Tips & Variations:

· For a Richer Gravy: Use a combination of beef and chicken broth, or add a splash of red wine when you add the broth.
· Cheesy Potatoes: Stir in ½ cup of shredded cheddar cheese or grated Parmesan into the mashed potatoes.
· “Shepherd’s Pie” Style: Transfer the beef gravy to a baking dish, top with the mashed potatoes, and sprinkle with cheese. Broil for 3-5 minutes until the top is golden brown.
· Lighter Version: Use lean ground beef or ground turkey, and low-sodium broth. For the potatoes, use low-fat milk and skip the sour cream.
· Creamier Gravy: For an even richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or sour cream at the very end, off the heat.

This is a hearty, satisfying, and incredibly comforting meal. Enjoy

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