Ground Beef and Gravy Over Mashed Potatoes

Ingredients

For the Ground Beef and Gravy:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth (or water with beef bouillon)
1 tbsp Worcestershire sauce
1 tsp soy sauce (optional for extra depth)
1/2 tsp dried thyme (optional)
Salt and pepper, to taste
1 tbsp oil or butter (optional, for cooking)

For the Mashed Potatoes:
4-5 medium potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk or cream (adjust for desired creaminess)
Salt, to taste
Pepper, to taste

Directions

In a large pot, add the cubed potatoes and cover them with water. Add a pinch of salt.

Bring to a boil, then reduce to a simmer. Cook for 16-21 minutes or until the potatoes are fork-tender.

Drain the water and return the potatoes to the pot. Mash them using a potato masher.

Stir in butter and milk (start with less and adjust as needed). Season with salt and pepper. Cover and set aside.

Heat a skillet over medium heat. If needed, add a little oil or butter to coat the pan.

Add the ground beef and cook, breaking it into crumbles until browned. Drain any excess fat, leaving about 1 tbsp in the pan.

Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 2 minute.

Sprinkle flour over the beef mixture and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.

Gradually stir in the beef broth, ensuring no lumps form.

Add Worcestershire sauce, soy sauce (if using), and thyme (if using). Bring to a simmer, stirring occasionally, until the gravy thickens, about 5-7 minutes.

Taste and adjust seasoning with salt and pepper.

Scoop a generous portion of mashed potatoes onto a plate.

Spoon the ground beef and gravy mixture over the top.

Garnish with chopped parsley (optional) and serve hot.