Ground Beef and Gravy Over Mashed Potatoes

Why You’ll Love This Recipe

Fast and Simple: Ready in under an hour, this dish is perfect for busy weeknights.

Budget-Friendly: Ground beef, potatoes, and pantry staples make it a cost-effective option.

One-Pot Gravy: The gravy is made in the same skillet, reducing cleanup time and adding flavor.

Customizable: You can tweak the seasonings or add extra veggies to suit your taste.

Ingredients

• 1 lb ground beef (80/20)

• 3 large potatoes (preferably Yukon Gold)

• 2 tablespoons butter

• ½ cup milk

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• ½ teaspoon thyme (optional)

• 1 cup frozen peas and carrots (optional)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Mashed Potatoes:

   • Peel and quarter the potatoes. Boil in a large pot of water for 15-20 minutes until tender.

   • Drain and mash with butter, milk, salt, and pepper. Cover to keep warm.

2. Cook the Ground Beef:

   • Brown the ground beef in a skillet over medium heat for 7-10 minutes. Drain excess fat.

   • Add diced onion and minced garlic. Season with salt and pepper. Sauté for 3-5 minutes until onions are soft.

3. Make the Gravy:

   • Sprinkle flour over the beef mixture and cook for 2 minutes, stirring constantly.

   • Slowly add beef broth while stirring to avoid lumps. Stir in Worcestershire sauce, thyme, salt, and pepper.

   • Simmer for 5 minutes until thickened. Add frozen peas and carrots if desired.

4. Serve:

   • Spoon mashed potatoes onto plates and top with the ground beef gravy. Garnish with parsley if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Cheesy Mashed Potatoes: Add shredded cheddar or Parmesan for extra creaminess.

• Loaded Gravy: Include mushrooms or bell peppers with the onions for added texture.

• Vegetarian: Replace ground beef with mushrooms or plant-based crumbles and vegetable broth.

• Spicy: Add cayenne pepper or hot sauce for a spicy kick.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Freeze the beef and gravy for up to 2 months (mashed potatoes are best made fresh).

• Reheat: Reheat in a pot, adding broth if needed, or microwave individual portions.

FAQs

1. Can I use a different type of potato for mashed potatoes?

Yes, russet potatoes can also work well if you prefer a fluffier texture.

2. How do I prevent lumps in the gravy?

Stir the flour into the beef mixture well before adding the broth, and pour the broth slowly while constantly stirring.

3. Can I make this recipe without peas and carrots?

Absolutely! You can omit them or substitute with any other vegetable you like.

4. How do I make this dish spicier?

Add a pinch of cayenne pepper or a few dashes of hot sauce to the gravy.

5. Can I use lean ground beef?

Yes, but you might need to add extra butter or oil to maintain richness.

6. Can I make this dish ahead of time?

Yes, you can prepare the mashed potatoes and beef gravy ahead of time, then reheat them before serving.

7. Can I use a different broth for the gravy?

Yes, chicken or vegetable broth can be used as a substitute for beef broth.

8. How can I make the mashed potatoes creamier?

Add more butter or milk to achieve your desired creaminess.

9. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh peas and carrots, but be sure to cook them before adding them to the gravy.

10. How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Conclusion

Ground Beef and Gravy Over Mashed Potatoes is the ultimate comfort food, offering creamy mashed potatoes topped with savory beef gravy. It’s quick, hearty, and perfect for any family dinner. Whether you’re serving it on a busy weeknight or as a weekend treat, this dish is sure to be a hit!

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These Lemon Blueberry Muffins are a delightful, easy-to-make treat packed with tangy lemon flavor and sweet blueberries. Topped with a crunchy streusel, they’re perfect for breakfast, meal prep, or as a grab-and-go snack. Made with Greek yogurt to ensure moisture, these muffins will become your go-to recipe for a bright and flavorful start to your day.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12-14 muffins
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For Streusel Topping:

1 cup all-purpose flour

½ cup granulated sugar

½ teaspoon cinnamon (or more to taste)

6.5 tablespoons unsalted butter, melted

For Lemon Blueberry Muffins:

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

⅔ cup granulated sugar

1 tablespoon grated lemon zest

2 eggs

⅔ cup Greek yogurt

⅓ cup vegetable oil

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 ⅓ cups blueberries (fresh or frozen, reserve ½ cup for topping)

1 tablespoon flour (for coating blueberries)

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Instructions

• Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.

• In a small bowl, whisk together the streusel ingredients—flour, sugar, and cinnamon. Add the melted butter and stir until crumbly. Refrigerate until ready.

• In a large bowl, combine the flour, baking powder, and salt.

• In a medium bowl, rub lemon zest into the sugar for about a minute. Add eggs, whisk until smooth. Mix in Greek yogurt, vegetable oil, lemon juice, and vanilla extract until well combined.

• Fold the wet ingredients into the dry ingredients.

• Coat blueberries with 1 tablespoon flour, then gently fold them into the batter, saving ½ cup for topping.

• Spoon batter into the muffin tin, filling ⅔ full. Tap the pan to settle the batter.

• Top with remaining blueberries and streusel topping.

• Bake for 15-18 minutes or until a toothpick comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For extra crunch, add nuts like walnuts or pecans to the batter.

• Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

• Reheat muffins in the microwave for 20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.