Why You’ll Love This Ground Beef and Gravy Over Mashed Potatoes
This comforting ground beef and gravy over mashed potatoes is one of those dishes that just makes you feel good from the inside out. I make this whenever I need a budget-friendly meal that satisfies everyone at my table.
You’ll love how the rich, savory gravy coats each bite of seasoned halal ground beef, creating the perfect topping for creamy, buttery mashed potatoes. The simple ingredients transform into something truly special, don’t they?
Plus, it comes together in about 30 minutes—perfect for busy weeknights when you want something homemade but don’t have hours to spend cooking.
What Ingredients are in Ground Beef and Gravy Over Mashed Potatoes?
This hearty, comforting dish uses simple, everyday ingredients that transform into something magical when combined. The recipe breaks down into two main components: creamy mashed potatoes that provide the perfect base, and a savory ground beef gravy that’s rich with flavor.
Most of these ingredients are probably sitting in your pantry or refrigerator right now, which makes this an excellent last-minute dinner option.
For the Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons butter
- ½ cup whole milk, warmed
- Salt and black pepper to taste
For the Beef and Gravy:
- 1 pound halal ground beef (85/15 or lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups halal beef broth
- 1 tablespoon halal Worcestershire sauce
- ½ teaspoon dried thyme (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
When shopping for ingredients, the quality of your ground beef matters quite a bit in this recipe. I recommend using halal beef that’s 85/15 or leaner—this gives you enough fat for flavor without making the gravy greasy.
For the potatoes, russets work best because they mash beautifully, but you could substitute Yukon golds if that’s what you have on hand. And don’t skip the Worcestershire sauce, it adds that certain something that brings all the flavors together.
Think of it as the secret ingredient that everyone will wonder about when they taste this dish.
How to Make This Ground Beef and Gravy Over Mashed Potatoes
This recipe comes together in two simple parts that meet deliciously on your plate. Start with the potatoes—place 2 pounds of peeled, chunked russet potatoes in a large pot, cover them with salted water, and bring to a boil. Let them cook until fork-tender, about 15 minutes.
While they’re bubbling away, you can focus on that amazing beef gravy. After draining the potatoes, mash them with 4 tablespoons of butter, ½ cup of warm whole milk, and season with salt and pepper until they’re perfectly creamy. Keep them covered to stay warm while you finish the star of the show.
For the beef and gravy, brown 1 pound of halal ground beef in a large skillet over medium heat, breaking it apart with a spoon until it’s no longer pink, about 6-7 minutes. Drain any excess fat if needed—nobody wants a greasy gravy, right?
Now add your finely chopped small onion and 2 minced garlic cloves, cooking until they’re softened and fragrant. This is where the magic starts to happen. Sprinkle in 3 tablespoons of all-purpose flour, stirring to coat the meat mixture thoroughly. Cook this for about a minute to remove the raw flour taste before slowly pouring in 2 cups of halal beef broth, stirring constantly to prevent lumps.
Add 1 tablespoon of halal Worcestershire sauce and ½ teaspoon of dried thyme (if using), then season with salt and pepper to taste. Let the gravy simmer until it thickens to your desired consistency, usually about 5-8 minutes. The longer you simmer, the richer the flavors become—I love when they’ve had a chance to really meld together.
To serve, create a generous bed of those creamy mashed potatoes on each plate and ladle the hot beef gravy over the top. A sprinkle of fresh chopped parsley adds the perfect touch of color and freshness.
And there you have it—comfort food at its finest, ready to warm both belly and soul in about 30 minutes flat.
Ground Beef and Gravy Over Mashed Potatoes Substitutions and Variations
While the classic recipe delivers incredible comfort food as written, countless delicious variations and substitutions can transform this dish to suit your dietary needs or pantry limitations.
For protein swaps, try ground turkey, lamb, or plant-based crumbles. Not feeling potatoes? Sweet potatoes, cauliflower mash, or even polenta make wonderful bases.
My vegetarian friends rave about using mushrooms instead of meat—they provide that same umami goodness.
The gravy’s easily customized too. Add red wine for depth, mushrooms for earthiness, or swap the beef broth for vegetable stock. Sometimes I toss in frozen peas or corn for color.
What to Serve with Ground Beef and Gravy Over Mashed Potatoes
Now that we’ve explored all the ways to customize this hearty dish, let’s consider what to serve alongside it.
I like to balance the richness with something green – steamed broccoli or a simple side salad works wonders.
Buttered peas are my go-to when I’m in a hurry (and they look pretty scattered over the top).
For extra comfort, try warm dinner rolls for sopping up that delicious gravy.
Can’t decide? A vinegary coleslaw provides the perfect tangy contrast to cut through all that savory goodness.
Trust me, your taste buds will thank you.
Final Thoughts
After making this classic comfort dish countless times, I’ve come to appreciate its remarkable versatility. You can easily swap ingredients based on what’s in your pantry—turkey instead of beef, sweet potatoes for russets, or even a vegetarian mushroom gravy version.
What I love most is how it brings everyone to the table, no matter how hectic life gets.
There’s something about that savory gravy pooling into creamy mashed potatoes that just feels like home.
Trust me, this recipe will become your go-to when you need a reliable dinner that satisfies both picky eaters and foodies alike.
Ground Beef and Gravy Over Mashed Potatoes
Ingredients
Equipment
Method
- Place peeled and chunked potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 minutes.
- Drain potatoes and mash with butter and warm milk. Season with salt and pepper. Keep covered to stay warm.
- In a large skillet over medium heat, brown the ground beef, breaking it apart until no longer pink (6-7 minutes). Drain excess fat if needed.
- Add onion and garlic, cooking until softened and fragrant.
- Sprinkle flour over the meat mixture, stirring to coat thoroughly. Cook for about 1 minute.
- Slowly pour in beef broth, stirring constantly to prevent lumps.
- Add Worcestershire sauce and dried thyme (if using). Season with salt and pepper to taste.
- Simmer until gravy thickens to desired consistency, about 5-8 minutes.
- Serve the beef gravy over mashed potatoes and garnish with fresh chopped parsley.
