“Savory Ground Beef & Gravy Over Creamy Mashed Potatoes: A Comfort Food Classic”

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  1. Start with the mashed potatoes:

    • Boil the peeled, quartered potatoes in salted water until fork-tender (about 15–20 minutes).

    • Drain and mash with butter and warm milk until smooth and creamy.

    • Season with salt and pepper to taste. Set aside and keep warm.

  2. Prepare the beef and gravy:

    • In a skillet over medium heat, cook ground beef until browned, breaking it apart with a spatula.

    • Add chopped onion and garlic; sauté for 2–3 minutes until softened.

    • Sprinkle in the flour and stir well, letting it cook for about 1 minute to form a roux.

    • Gradually pour in beef broth while stirring to avoid lumps.

    • Add Worcestershire sauce, salt, and pepper. Let simmer for 5–7 minutes, or until thickened to your liking.

  3. Serve:

    • Spoon mashed potatoes onto a plate or bowl.

    • Generously ladle the ground beef and gravy over the top.

    • Garnish with chopped parsley if desired, and serve hot.

Serving and Storage Tips

  • This dish is best served hot and fresh, straight from the stove.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the gravy.

  • Perfect with a side of steamed green beans, peas, or a simple garden salad.

Variants

  • Cheesy Mash: Stir in shredded cheddar or parmesan into the potatoes.

  • Spicy Twist: Add red pepper flakes or diced jalapeños to the beef mixture.

  • Mushroom Gravy: Toss in sliced mushrooms when cooking the onions for an earthy depth.

  • Vegetable Boost: Add diced carrots, corn, or peas to the beef mixture for a heartier meal.

  • Turkey Option: Use ground turkey and chicken broth for a lighter alternative.

FAQ

Q1: Can I make this ahead of time?
A: Absolutely! Both the mashed potatoes and beef gravy can be made ahead and stored separately for up to 3 days. Reheat and assemble when ready to serve.

Q2: What kind of potatoes work best?
A: Yukon Gold or Russet potatoes are great for creamy, buttery mashed potatoes.

Q3: Can I freeze leftovers?
A: Yes. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with extra liquid to maintain texture.

Q4: Is it gluten-free?
A: Not as written, due to the flour in the gravy. Use a gluten-free flour substitute or cornstarch slurry instead.

Q5: Can I double the recipe for a crowd?
A: Absolutely — just double all the ingredients and use a larger pot or skillet for the beef and gravy.

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