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–+ servings

Easy Ground Beef and Gravy Over Mashed Potatoes

Quick, easy, and super budget-friendly, this satisfying recipe has been passed down through generations of my family. It's the epitome of comfort food!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 507
Ingredients Method Nutrition Notes

Ingredients
  

  • water
  • 1 tablespoon salt (more or less to taste)
  • 2 pounds russet potatoes (peeled, cut into 1-inch pieces; or Yukon gold potatoes)
  • 3 tablespoons butter (at room temperature)
  • ½ cup whole milk (at room temperature)
  • ½ teaspoon garlic powder
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 2 tablespoons cornstarch
  • ¼ cup beef broth (low-sodium if desired)
  • 1 pound ground beef
  • 1 ½ cups beef broth (low-sodium if desired)
  • ½ cup chopped white onion (approximately 1 small onion)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (more or less to taste)
  • ¼-½ teaspoon freshly cracked black pepper

Method
 

  1. For the Mashed Potatoes
  2. For the Ground Beef and Gravy
  3. To Serve

Nutrition

Serving: 1gCalories: 507kcalCarbohydrates: 49gProtein: 30gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 2883mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For creamy mashed potatoes, ensure the milk and butter are at room temperature before adding them to the potatoes to avoid a gluey texture.
  • If you're short on time, instant mashed potatoes can be a great alternative; just follow the package instructions for a quick side.
  • To prevent your gravy from becoming too thick, mix the cornstarch with a little cold water before adding it to the beef broth to ensure a smooth consistency.
  • Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze the ground beef and gravy for up to 3 months for a quick meal later.
  • To reheat, use the microwave for quick warming or place the beef and gravy back in a skillet over low heat, stirring gently until heated through to keep the sauce from breaking.

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