# Ground Beef and Gravy Over Mashed Potatoes Browned ground beef folded into a peppery roux gravy and served over creamy mashed potatoes. It is one skillet and ready in about 20 minutes. ![Ground Beef and Gravy Over Mashed Potatoes](https://irenpins.com/wp-content/uploads/2026/11/ire-237-ground-beef-and-gravy-potatoes-82bc3601.webp) [Print](#wpzoom-recipe-card-ground-beef-and-gravy-over-mashed-potatoes) ## Ground Beef and Gravy Over Mashed Potatoes Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 4 servings Prep time 10 minutes Cooking time 20 minutes Browned ground beef folded into a peppery roux gravy and served over creamy mashed potatoes. It is one skillet and ready in about 20 minutes. ### Ingredients - 1 1/2 lb 80/20 ground beef - 1 small yellow onion, finely diced - 2 garlic cloves, minced - 3 tbsp butter - 1/4 cup all-purpose flour - 2 1/2 cups beef broth - 1 tbsp Worcestershire sauce - 1 tsp onion powder - 1/2 tsp smoked paprika - 1/2 tsp black pepper - 1 tsp kosher salt, plus more to taste - 2 lb Yukon Gold potatoes, peeled and cubed - 1/2 cup warm milk - 2 tbsp chopped parsley ### Directions - Boil the potatoes in well-salted water for 15 minutes, until a fork slides in with no resistance. Start them first so they finish with the gravy. - Press the beef into a hot 12-inch skillet in one layer. Leave it for 3 minutes without stirring, then break it up and brown it for 5 minutes more. - Add the onion and cook 3 minutes, until soft. Stir in the garlic for 30 seconds. - Spoon off the extra grease but leave about 1 tablespoon in the pan. That fat carries the flour into the gravy. - Push the beef to the side, melt the butter, then stir in the flour and cook 1 minute until it smells toasty. - Pour in the broth slowly, stirring, so no lumps form. Add the Worcestershire, onion powder, paprika and pepper. - Simmer 5 to 6 minutes, until the gravy coats the back of a spoon. Add a splash of broth if it gets too thick. - Slide a probe into the beef in the middle of the pan. It should read at least 160°F before you taste and add salt. - Drain the potatoes, mash them with the warm milk and a pinch of salt, and keep them warm. - Spoon the beef and gravy over the potatoes and finish with parsley. ### Notes Taste the gravy before you add salt, because the broth and Worcestershire already carry some. Swap the potatoes for toast, rice or egg noodles. Stir in a handful of frozen peas for color. The beef and gravy keeps 3 to 4 days in the fridge and thickens as it cools, so loosen it with broth when you reheat it to 165°F. ## Why this gravy never goes lumpy Cooking the flour in butter first, then adding the broth a little at a time, builds a smooth peppery gravy with no lumps. The beef is browned and cooked right in it, so the fat and drippings are already part of the sauce. It takes about 20 minutes, so potatoes can boil while you cook. ## Swaps and one to avoid Ground turkey or sausage works with a little extra butter. Toast, rice and egg noodles all catch the gravy well. Do not use a cream-based soup in place of the roux, because it changes the flavor and makes the gravy gluey. ## What goes with it Steamed green beans or buttered corn are a good plate partner. For a diner-style dinner, add a soft roll. ## Storing and reheating The gravy sets up in the fridge, so add broth by the spoonful as you reheat. Keep the mashed potatoes separate so they do not turn watery. Use a wide skillet so the gravy reduces fast and the beef stays in small crumbles. Whisk or stir constantly while the broth goes in, and the lumps never get a chance to form.