If you’re craving a warm, comforting dinner that tastes like pure home-cooked goodness, this Ground Beef and Gravy Over Mashed Potatoes is the kind of hearty meal that satisfies every time. Tender, seasoned ground beef simmered in a rich, savory gravy pours beautifully over a bed of fluffy, buttery mashed potatoes. It’s simple, cozy, budget-friendly, and made with basic pantry ingredients — yet the flavor is so comforting and nostalgic, it feels like something your grandmother would have proudly served. Perfect for busy weeknights, chilly evenings, or anytime you need a wholesome, filling meal, this dish delivers old-fashioned comfort with modern ease.
Why You’ll Love Ground Beef and Gravy Over Mashed Potatoes
This recipe is pure comfort food magic — rich gravy, tender beef, and cloud-like mashed potatoes all on one plate. It’s quick to make, incredibly satisfying, and stretches easily to feed a family. No fancy ingredients, no complicated steps, just a deeply flavorful meal that warms the body and the soul.
Why You Should Try This Recipe
You’ll love how versatile, inexpensive, and foolproof this dish is. The gravy cooks in one pan and the potatoes can be made ahead for easy reheating. It’s a recipe that fits both cozy weeknight dinners and meal-prep containers. With minimal effort, you get a hearty, restaurant-style comfort dish with big flavor and lots of leftovers.
Ingredients You’ll Need
For the Ground Beef & Gravy:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef broth
- 1 cup water or more broth
- 1 tbsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- Optional: sliced mushrooms, thyme, parsley
For the Mashed Potatoes:
- 2 lbs potatoes (Russet or Yukon Gold)
- 4 tbsp butter
- ½–¾ cup warm milk or cream
- Salt & pepper to taste
How to Make Ground Beef and Gravy Over Mashed Potatoes
- Cook the Potatoes: Peel and chop potatoes. Boil in salted water until tender, about 15–18 minutes. Drain, then mash with butter, warm milk, salt, and pepper. Set aside.
- Brown the Beef: In a skillet, cook ground beef until browned. Add onions and sauté until softened. Stir in garlic for 30 seconds.
- Create the Roux: Push the beef to one side. Melt butter on the empty side of the pan, whisk in flour, stirring for 1 minute until lightly golden.
- Build the Gravy: Slowly pour in beef broth and water while stirring to remove lumps. Add Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Simmer: Stir all together and simmer 5–8 minutes until thick and glossy. Add more water/broth if needed to reach desired consistency.
- Serve: Spoon the creamy mashed potatoes onto plates and ladle the rich beef gravy over top. Garnish with parsley.
Nutritional Information (Estimated per serving)
- Calories: 520
- Protein: 27g
- Carbs: 38g
- Fat: 28g
- Fiber: 3g
- Sodium: 750mg
Tips for the Best Ground Beef and Gravy
- Brown beef well — caramelization adds depth of flavor.
- Warm your milk before adding to potatoes for extra creaminess.
- If gravy becomes too thick, thin it with broth or water.
- Use Yukon Gold potatoes for extra-rich mashed potatoes.
- Add mushrooms for a classic Salisbury-style flavor.
- Season in layers — taste the gravy before serving and adjust salt.
Variations & Substitutions
- Add Veggies: Mushrooms, peas, carrots, or corn.
- Swap Protein: Ground turkey, chicken, pork, or plant-based beef.
- Creamier Gravy: Add a splash of cream or mix in sour cream.
- Garlic Lover’s Version: Add roasted garlic to the mashed potatoes.
- Herb Boost: Thyme, rosemary, or parsley brighten the dish.
What to Serve with This Recipe
- Steamed green beans
- Roasted broccoli
- Buttered corn
- Simple garden salad
- Buttery dinner rolls
- Cranberry sauce for a sweet contrast
Common Mistakes to Avoid
- Skipping the roux: Flour + butter is essential for thick, silky gravy.
- Adding cold milk to potatoes: Makes them gluey — always warm.
- Overcooking the gravy: Simmer gently to avoid burning.
- Not seasoning enough: Taste both potatoes and gravy individually.
- Using too little liquid: Gravy should be pourable, not pasty.
Storing Tips for the Recipe
- Store leftovers in an airtight container for up to 4 days.
- Reheat on the stovetop with a splash of water or broth to loosen the gravy.
- Mashed potatoes reheat best when covered to retain moisture.
- Freeze gravy and beef mixture for up to 2 months (potatoes don’t freeze well).
Conclusion
This Ground Beef and Gravy Over Mashed Potatoes is a classic, soul-warming comfort meal that’s easy, satisfying, and incredibly flavorful. With rich brown gravy, tender beef, and fluffy mashed potatoes, it’s the kind of simple dish that feels like home with every bite. Whether you enjoy it for a cozy dinner or make it part of your weekly meal prep, this recipe delivers timeless comfort with effortless preparation.
Recipe FAQ’s
Can I make the gravy thicker?
Yes — add a little more flour when making the roux or simmer longer.
Can I use leftover mashed potatoes?
Absolutely — this dish is perfect for using up leftovers.
What if my gravy is too thick?
Add warm water or broth until you reach the right consistency.
Can I add vegetables to the beef mixture?
Yes — peas, carrots, mushrooms, or corn work beautifully.
Can I make it dairy-free?
Use dairy-free butter and plant milk for the potatoes.
How do I make it extra flavorful?
Add Worcestershire sauce, onion, mushrooms, and fresh herbs.