Ground Beef and Gravy over Mashed Potatoes

Danny Hughey

4 to 5 russet potatoes (peeled and cut into cubes)

2 tablespoons butter

½ cup milk (or more for desired consistency)

Salt and black pepper to taste

subheading: For the Ground Beef and Gravy:

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons all-purpose flour

2 cups beef broth

1 tablespoon Worcestershire sauce

½ teaspoon dried thyme

Salt and black pepper to taste

subheading: 1. Make the Mashed Potatoes:

In a large pot, cover the potatoes with water and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the water completely.

While the potatoes are hot, return them to the pot and mash them with a potato masher or hand mixer. Add the butter and milk, beat until smooth and creamy. Season with salt and black pepper to taste. Set aside.

subheading: 2. Make the Ground Beef and Gravy:

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add the chopped onion to the pan and cook for 2 to 3 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Sprinkle the flour over the ground beef and vegetables and cook for 1 minute, stirring constantly. This will help thicken the gravy.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until the gravy thickens slightly.

Stir in the Worcestershire sauce and dried thyme. Season with salt and black pepper to taste.

subheading: 3. Assemble and Serve:

Spoon the mashed potatoes onto plates. Top with the ground beef and gravy. Enjoy!

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