GROUND BEEF & GRAVY OVER MASHED POTATOES is the kind of dinner that saves weeknights. You know those evenings when everyone’s hungry, the clock is not on your side, and you just want something cozy and satisfying? This is the bowl you want. It’s simple to make, budget friendly, and hits every comfort note on the plate. I make it at least twice a month, and there are never leftovers. If you’re craving a warm, savory hug from your kitchen, this one’s for you.
Why This Recipe is So Good
There’s a reason I keep coming back to GROUND BEEF & GRAVY OVER MASHED POTATOES. It’s hearty without being fussy, and it’s easy to customize for your pantry and your taste. The gravy comes together in the same skillet as the beef, so you get all that flavor built right in. Plus, it’s a classic that somehow feels special even though it’s made with everyday ingredients.
Here’s what I love most: the gravy is silky and rich, the beef is well seasoned, and the mashed potatoes hold everything together like a cozy blanket. If you want a similar quick comfort vibe on another night, I also love this fast dinner idea for busy evenings: 30 minute ground beef stroganoff.
“This recipe is pure comfort. The gravy is legit and the leftovers reheat like a dream. My picky eater asked for seconds, which never happens.”
I’ve tested this again and again, and each time, the results are consistent: savory beef, smooth gravy, and a spoonful of mashed potatoes that tastes like home.
Ingredient Notes and Tips
You don’t need fancy ingredients to make this shine. What matters most is browning the beef well and balancing the gravy. Here’s how to set yourself up for success.
What You’ll Need
- Ground beef: I like 80 to 85 percent lean. It keeps the gravy flavorful without turning greasy.
- Onion and garlic: Classic base. If you’re short on time, use onion powder and garlic powder and call it good.
- Beef broth: Low sodium gives you more control over seasoning.
- Worcestershire sauce: A splash adds depth and a beefy boost.
- Cornstarch or flour: Either one thickens the gravy. Cornstarch makes it glossy and gluten friendly.
- Butter: A little butter rounds out the gravy for that restaurant-style finish.
- Mashed potatoes: Use your go-to method. On rushed nights, I make Instant Pot mashed potatoes and they come out super creamy.
- Seasonings: Salt, pepper, and a pinch of paprika. Optional: thyme or parsley.
Tip for a silky gravy: stir together a slurry with equal parts cornstarch and cold water until smooth, then whisk it into the simmering broth. If you’re cooking for someone who needs it, here’s a helpful link to a simple gluten free gravy approach you can adapt.
How To Make Ground Beef and Gravy Over Mashed Potatoes
Once you’ve done it once, this becomes the easiest dinner in your rotation. GROUND BEEF & GRAVY OVER MASHED POTATOES really comes down to two steps: brown the beef well and build the gravy in the same pan.
Step-by-Step
- Warm a large skillet over medium heat. Add the ground beef and break it up. Let it sit for a minute so it actually browns before you keep stirring.
- When the beef is mostly browned, stir in the onion and a pinch of salt. Cook until the onion softens and the beef gets little crispy bits around the edges. Add the garlic and cook 30 seconds.
- Drain excess fat if needed. Return the pan to medium heat and stir in a small pat of butter for extra richness.
- Pour in the beef broth and Worcestershire. Scrape up the browned bits from the bottom of the pan. Let it bubble for a minute.
- Make your slurry: mix cornstarch and cold water until smooth. Slowly whisk it into the pan. Simmer 1 to 3 minutes until the gravy thickens.
- Taste and adjust seasoning with salt, pepper, and paprika. If you want it even silkier, swirl in another teaspoon of butter at the end.
- Spoon the beef and gravy over a heap of warm mashed potatoes and top with fresh parsley if you like. That’s it.
Pro move: Keep a pitcher or measuring cup of warm broth nearby. If the gravy gets too thick, a splash will loosen it to the perfect spoonable consistency.
Storage Options
Leftovers keep beautifully. Store the beef and gravy in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth until the gravy loosens back up. If you’re freezing, I prefer freezing the beef and gravy separately from the potatoes. It keeps textures nicer when you thaw.
Make ahead tip: you can prepare the gravy a day early, then reheat and spoon it over fresh hot potatoes at dinnertime. If you need to stick with gluten free, remember you can thicken with cornstarch or arrowroot; both hold up pretty well after chilling.
Variations and Substitutions
There are lots of ways to keep this dinner fresh without changing the soul of the dish.
Easy Swaps and Flavor Boosts
Try mushrooms for extra savoriness. Sauté sliced mushrooms right after the beef browns, then proceed with the broth. If you’re dairy sensitive, use olive oil in place of butter and pick the mash that fits your needs — you can go with almond milk and vegan butter for creamy potatoes or skip dairy altogether. I often send friends to this helpful guide to quick dairy free mashed potatoes when they’re hosting mixed diets.
Want a lighter base? Swap in cauliflower mash, or do half potatoes and half cauliflower for the best of both worlds. If you enjoy a little heat, add a dash of hot sauce or a pinch of red pepper flakes to the gravy. And if you’ve got kids who love corn, toss in a handful of frozen corn kernels near the end — it adds sweetness and color.
For a totally different potato side, crispy textures are fun with this kind of gravy too. On weekends, I’ll sometimes serve the beef and gravy with crunchy potatoes for a change of pace. If that sounds good, check out these simple crispy roasted potatoes for an easy side option.
Common Questions
Q: How do I keep GROUND BEEF & GRAVY OVER MASHED POTATOES from getting greasy?
A: Use 80 to 85 percent lean beef and drain excess fat after browning. If the gravy looks shiny, blot the surface with a paper towel quickly or add a splash more broth to balance it.
Q: Can I make the gravy without cornstarch?
A: Yes. Use 2 to 3 tablespoons of flour. Sprinkle it over the cooked beef and onions, stir for a minute, then add broth slowly while whisking.
Q: What can I prep ahead?
A: Chop the onion and garlic, measure your broth, and make the slurry. You can also cook the mashed potatoes earlier in the day and reheat gently with a splash of milk.
Q: How can I add more flavor fast?
A: Bloom spices like paprika or dried thyme in the hot fat after browning the beef. A tiny spoon of tomato paste also adds depth without tasting like tomato.
Q: What if my gravy turns too thick?
A: Whisk in warm broth a little at a time until it’s silky again. It thickens as it cools, so adjust right before serving.
A Cozy Finish You’ll Keep Coming Back To
This is real deal comfort cooking: simple ingredients, big flavor, and a bowl that makes everyone happy. GROUND BEEF & GRAVY OVER MASHED POTATOES proves you don’t need a long ingredient list to make a meal that feels special. If you want to explore other takes, these guides are helpful and trustworthy: Ground Beef and Gravy Over Mashed Potatoes – 40 Aprons and Ground Beef and Gravy Over Mashed Potatoes – That Oven Feelin. Now go grab that skillet, get your potatoes fluffy, and enjoy the kind of dinner that makes a long day feel a little lighter.
Ground Beef & Gravy Over Mashed Potatoes
Ingredients
Main Ingredients
- 1 lb Ground beef (80-85% lean) Flavorful without being greasy.
- 1 medium Onion, chopped Can substitute with onion powder if short on time.
- 2 cloves Garlic, minced Can use garlic powder as a substitute.
- 2 cups Beef broth, low sodium Provides control over seasoning.
- 2 tbsp Worcestershire sauce Adds depth to the beef flavor.
- 1 tbsp Cornstarch or flour Thickens the gravy; cornstarch is gluten-friendly.
- 1 tbsp Butter Enriches the flavor of the gravy.
- 4 cups Mashed potatoes Use any preferred method, Instant Pot is recommended.
- Seasonings (salt, pepper, paprika) Optional: thyme or parsley for added flavor.
Instructions
Cooking
- Warm a large skillet over medium heat and add the ground beef. Break it up and let it sit for a minute to brown before stirring.
- When the beef is mostly browned, stir in the chopped onion and a pinch of salt. Cook until the onion softens and the beef gets crispy bits.
- Add the minced garlic and cook for an additional 30 seconds.
- If needed, drain excess fat and return the pan to medium heat. Stir in a small pat of butter for extra richness.
- Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom. Let it bubble for a minute.
- Prepare a slurry by mixing cornstarch and cold water until smooth. Slowly whisk it into the pan and simmer for 1 to 3 minutes until the gravy thickens.
- Taste and adjust seasoning with salt, pepper, and paprika. For an even silkier gravy, swirl in another teaspoon of butter at the end.
- Spoon the beef and gravy over warm mashed potatoes and top with fresh parsley if desired.
