Last winter, when the Halifax harbor froze solid and my heating bill made me wince, this ground beef and gravy over mashed potatoes became my Sunday night ritual. The savory aroma of simmering beef gravy would fill my tiny kitchen while the wind howled outside, promising warmth that lasted through leftovers all week.

 

There’s something magical about watching rich gravy cascade over a mountain of fluffy potatoes. It’s the ultimate stick-to-your-ribs comfort food that somehow makes Monday mornings less daunting. And if you’re feeding a crew after hockey practice or just treating yourself after a long day, this recipe delivers satisfaction in every bite.

Ingredients for Ground Beef & Gravy over Mashed Potatoes

For the Mashed Potatoes:

• 3 lbs russet potatoes, peeled and cubed (1.36 kg)
• 1/2 cup butter (113 g)
• 3/4 cup whole milk, warmed (177 ml)
• 1/4 cup sour cream (60 g)
• 1 tsp salt (5 g)
• 1/2 tsp ground black pepper (2.5 g)

For the Beef Gravy:

• 2 lbs ground beef (907 g)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour (45 g)
• 3 cups beef broth (710 ml)
• 2 tbsp Worcestershire sauce (30 ml)
• 1 tsp dried thyme (5 g)
• Salt and pepper to taste
• 2 tbsp butter (28 g)
• 1 tbsp olive oil (15 ml)

Step-by-Step Instructions

 

1. Fill a large pot with cold water and add potato cubes along with 1 tsp salt. The steam rising from the boiling potatoes carries a starchy, comforting aroma that signals good things are coming.
2. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 15-20 minutes.
3. Meanwhile, heat a large skillet over medium-high heat and add olive oil. When the oil shimmers with heat, add ground beef.
4. Break up beef with a wooden spoon while it sizzles and browns, about 7-8 minutes. Season with salt and pepper as it cooks.
5. Transfer browned beef to a plate, leaving about 2 tbsp of drippings in the pan. The kitchen is now filled with that unmistakable savory scent that makes stomachs growl.
6. Add diced onions to the beef drippings and sauté until translucent, about 4 minutes. Toss in minced garlic for the final minute.
7. Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook off the raw flour taste.
8. Slowly pour in beef broth while whisking to prevent lumps. Keep stirring until the mixture begins to thicken.
9. Return beef to the skillet and add Worcestershire sauce and thyme. Let it simmer and reduce for 10-15 minutes, stirring occasionally.
10. Drain the cooked potatoes thoroughly, then return them to the hot pot. Let them sit for 1 minute to evaporate excess moisture.
11. Add butter to potatoes and mash until mostly smooth. Pour in warm milk gradually while continuing to mash.
12. Fold in sour cream, salt, and pepper. Keep potatoes warm until ready to serve.
13. Taste the gravy and adjust seasoning if needed. A little fresh cracked pepper makes the flavors truly pop!
14. Serve generous scoops of mashed potatoes with the beef gravy ladled overtop. Y’all’re going to want seconds—guaranteed!

Pro Tips & Variations for Perfect Beef & Gravy over Mashed Potatoes

Garlic Butter Mashed Potatoes Upgrade

For an elevated flavor profile, roast a whole head of garlic until soft and caramelized. Squeeze the cloves into your potato mixture along with an extra 2 tbsp of butter. The subtle sweetness from roasted garlic complements the savory beef gravy beautifully.

Mushroom-Onion Gravy Enhancement

Want to take your gravy to the next level? Add 8 oz of sliced cremini mushrooms when cooking your onions. The earthy mushrooms add amazing depth to the gravy, making it taste like it’s been simmering all day. Let them brown properly before adding the garlic for maximum flavor impact.

Leaner Turkey Option

For a lighter version that still satisfies, substitute ground turkey for beef. You’ll need to add an extra tablespoon of olive oil since turkey contains less fat. Boost the umami factor with an extra tablespoon of Worcestershire sauce and a teaspoon of soy sauce to compensate for the milder flavor.

Storage & Food Safety

 

Always refrigerate leftovers within two hours of cooking. Store the beef gravy and mashed potatoes in separate airtight containers for up to 4 days in the refrigerator. When reheating, ensure the beef reaches an internal temperature of 165°F (74°C) according to USDA guidelines. For food safety, always cook your ground beef to an internal temperature of 160°F (71°C).

 

The gravy will thicken substantially when chilled. Add a splash of beef broth when reheating to restore its silky consistency. For the mashed potatoes, stir in a tablespoon of warm milk or butter while reheating to bring back their creamy texture.

Nutrition & Serving Ideas

Nutrient	Amount per Serving
Calories	485
Protein	28g
Carbohydrates	36g
Fat	26g
Fiber	3g
Sodium	765mg

Serving size based on 8 portions

 

This hearty dish pairs wonderfully with bright green sides that add color and freshness. Try buttered peas with a hint of mint, steamed broccoli with lemon zest, or a simple side salad with vinaigrette. For texture contrast, sprinkle crispy fried onions or fresh chopped parsley over the top just before serving.

 

For a complete meal worthy of Sunday dinner, serve with warm dinner rolls for sopping up extra gravy and a cold Tim Hortons brew to wash it all down.

FAQs About Ground Beef & Gravy over Mashed Potatoes

Can I make the mashed potatoes ahead and reheat without them getting gluey?

Absolutely! The trick is adding extra fat before storing. Prepare your mashed potatoes with slightly more butter than usual, cool completely, then refrigerate. When reheating, place in a covered dish at 350°F for 30 minutes, stirring halfway through. For stovetop reheating, use a double-boiler method with a splash of cream stirred in. The extra fat creates a protective barrier against the starch molecules that cause gluiness.

What’s the best thickener if I’m out of flour?

Cornstarch makes an excellent flour substitute—just use half the amount (1.5 tbsp instead of 3 tbsp). Mix it with 3 tbsp cold water before adding to create a slurry, which prevents lumps from forming. Potato starch works similarly. In a pinch, instant potato flakes add both thickening power and flavor, though they’ll create a gravy with more body. Boom! Problem solved without a grocery run.

How can I stretch this meal for a crowd on a budget?

Transform this dish into a crowd-pleaser by adding economical fillers that complement the flavors. Mix 2 cups of cooked lentils or a can of drained black beans into the beef mixture—they absorb the savory flavors while adding protein and fiber. Bulk up mashed potatoes by incorporating 1-2 mashed cauliflower heads. For a potluck gathering, serve in a chafing dish with small rolls on the side for mini open-faced sandwiches.

Home cook whipping hearty gravies in my Halifax kitchen since 2012, specializing in comfort food that powers through Canadian winters.