There’s just something magical about a plate of Beef Gravy Potatoes. Creamy, buttery mashed potatoes piled high and smothered with a rich, savory ground beef gravy—this is the kind of comfort food that warms you from the inside out. Whether you’re chasing away a chilly evening or looking to serve up a nostalgic, hearty dinner, this dish hits all the right notes: simple, satisfying, and absolutely delicious.
Ingredients You’ll Need
One of the best things about Beef Gravy Potatoes is how it relies on a handful of humble, everyday ingredients. Each one plays its part in building the dish’s irresistible flavor and texture, so don’t skip the details.
- Potatoes: Yukon gold or russet potatoes are perfect for creamy, fluffy mash—pick your favorite!
- Butter: Adds richness and a silky finish to the mashed potatoes.
- Milk or Heavy Cream: The secret to ultra-creamy potatoes—use cream for extra decadence.
- Salt and Pepper: Essential for seasoning both the potatoes and the gravy.
- Olive Oil: Helps brown the beef and onion, adding a subtle depth of flavor.
- Ground Beef: The heart of the gravy—choose 80/20 for a balance of flavor and tenderness.
- Onion: Finely chopped for sweetness and aromatic depth in the gravy.
- All-Purpose Flour: Thickens the gravy to the perfect, spoon-coating consistency.
- Beef Broth: Builds a savory, umami-rich base for the gravy.
- Worcestershire Sauce: Just a splash for a punch of tang and complexity.
- Garlic Powder: Adds a gentle, savory background note.
- Dried Thyme (optional): For a hint of earthy, herbal flavor—totally optional, but lovely.
- Fresh Parsley (optional): A bright, fresh finish for both flavor and color.
How to Make Beef Gravy Potatoes
Step 1: Boil and Mash the Potatoes
Start by peeling and chopping your potatoes into hearty chunks—this helps them cook evenly and mash up nice and smooth. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring everything to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain well and return them to the pot while they’re still hot. Add the butter, milk or cream, and a good sprinkle of salt and pepper. Mash to your preferred consistency—smooth and creamy is classic for Beef Gravy Potatoes, but a few potato lumps are perfectly welcome if that’s your style!
Step 2: Brown the Beef and Onion
While the potatoes bubble away, heat the olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, breaking up the meat with a wooden spoon as it cooks. You want every little bit to brown nicely for maximum flavor. Sauté for about 6 to 8 minutes, until the beef is cooked through and the onion is soft and translucent. If there’s extra fat in the pan, drain it off for a lighter gravy.
Step 3: Make the Gravy
Sprinkle the flour evenly over the beef and onion mixture. Stir for a full minute to cook off the raw taste and ensure the flour is well incorporated. Gradually pour in the beef broth while stirring constantly—this step helps prevent any pesky lumps. Add the Worcestershire sauce, garlic powder, and dried thyme if you’re using it. Simmer the mixture for 5 to 7 minutes, stirring occasionally, until the gravy thickens to a luscious, spoonable consistency and the flavors meld. Taste and adjust seasoning as needed.
Step 4: Assemble and Serve
Spoon generous mounds of mashed potatoes onto each plate, making a little well in the center. Ladle the hot beef gravy over the top, letting it cascade down the sides. If you’re feeling fancy, scatter a bit of chopped fresh parsley over everything. Serve right away while everything is piping hot—this is the moment when Beef Gravy Potatoes shine brightest.
How to Serve Beef Gravy Potatoes
Garnishes
Fresh parsley is a classic garnish and brings a welcome pop of color and freshness to the plate. You can also try a sprinkle of chives or a dusting of smoked paprika for a little twist. A pat of butter melting into the hot mashed potatoes is always a crowd-pleaser, too. The right garnish makes your Beef Gravy Potatoes look as inviting as they taste.
Side Dishes
Beef Gravy Potatoes are hearty enough to stand alone, but a simple green side can turn dinner into a feast. Think steamed green beans, roasted broccoli, or a crisp garden salad. Warm dinner rolls or crusty bread are perfect for sopping up every last bit of gravy. If you’re serving a crowd, a tangy coleslaw or pickled vegetables bring balance to the meal.
Creative Ways to Present
For a fun twist, serve Beef Gravy Potatoes in individual ramekins or small bowls—perfect for parties or cozy gatherings. Layer the mashed potatoes on the bottom and spoon the beef gravy over the top for a beautiful, layered effect. You can even make a “loaded” version by topping with shredded cheese, crispy fried onions, or sautéed mushrooms. Get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Beef Gravy Potatoes (lucky you!), store them in an airtight container in the refrigerator. They’ll keep well for up to three days. Just make sure the potatoes and gravy are cooled to room temperature before sealing up, so you avoid condensation and soggy spots.
Freezing
You can freeze Beef Gravy Potatoes for easy meals down the road! Transfer cooled potatoes and gravy to separate airtight containers or freezer bags. They’ll stay fresh for up to two months. Thaw overnight in the fridge before reheating for best results. The texture of the potatoes may change a bit, but the flavor will still be fantastic.
Reheating
For best results, reheat Beef Gravy Potatoes gently on the stovetop or in the microwave. Add a splash of milk or broth to the potatoes to bring back their creamy texture. Warm the gravy separately and stir well before serving. If using the microwave, heat in short bursts and stir often for even heating. The dish is just as comforting the next day!
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or even sausage work wonderfully in place of ground beef. Each brings its own unique flavor, so feel free to get creative and use whatever you have on hand.
What potatoes are best for Beef Gravy Potatoes?
Yukon golds and russets are both excellent choices. Yukon golds give a buttery, golden mash, while russets are extra fluffy. Pick whichever matches your mood—the recipe is delicious with either!
Can I make Beef Gravy Potatoes dairy-free?
Yes! Simply swap the butter and milk for your favorite dairy-free alternatives. Plant-based butters and unsweetened oat or almond milk work well and still yield creamy, tasty mashed potatoes.
How can I make the gravy extra rich?
For an extra decadent gravy, stir in a splash of heavy cream or a pat of butter at the end. You can also add a pinch more Worcestershire sauce or a dash of soy sauce for deeper flavor.
Is this recipe gluten-free?
As written, Beef Gravy Potatoes use flour to thicken the gravy, which contains gluten. To make it gluten-free, substitute an all-purpose gluten-free flour blend or use cornstarch mixed with a bit of cold water as a slurry instead.
Final Thoughts
There’s a special kind of joy in sharing a big plate of Beef Gravy Potatoes with your favorite people. It’s hearty, simple, and so full of home-cooked goodness—truly the ultimate comfort meal. I hope you’ll give this recipe a try and make it your own. Every bite is a warm hug on a plate!
Print
Beef Gravy Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Beef Gravy Potatoes recipe is a comforting and hearty main course combining creamy mashed potatoes with a rich, flavorful ground beef gravy. Perfect for an easy dinner, it features tender Yukon gold or russet potatoes mashed with butter and cream, topped with a savory beef and onion gravy thickened with flour and enhanced with Worcestershire sauce and herbs.
Ingredients
Potatoes
- 2 pounds Yukon gold or russet potatoes, peeled and cut into chunks
- 2 tablespoons butter
- 1/4 cup milk or heavy cream
- Salt and pepper to taste
Beef Gravy
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme (optional)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until the potatoes are fork-tender. Drain well and return the potatoes to the pot.
- Mash the Potatoes: Add butter, milk or cream, and salt and pepper to taste to the drained potatoes. Mash thoroughly until the mixture is smooth and creamy, setting aside while you prepare the beef gravy.
- Prepare the Beef and Onion: In a skillet over medium heat, heat the olive oil. Add the ground beef and finely chopped onion, cooking until the beef is browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if necessary.
- Make the Gravy: Sprinkle the all-purpose flour evenly over the cooked beef and onion mixture. Stir for about 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while continuously stirring to prevent lumps. Add Worcestershire sauce, garlic powder, and dried thyme if using. Simmer the gravy for 5 to 7 minutes until thickened and flavorful.
- Serve: Spoon the creamy mashed potatoes onto serving plates and generously top with the hot beef gravy mixture. Garnish with fresh chopped parsley if desired for a pop of color and added freshness.
Notes
- For extra richness, add a splash of cream to the gravy instead of just milk.
- You can use leftover mashed potatoes and gravy for a quick and easy version of this dish.
- This recipe is versatile and also works well with ground turkey or sausage as alternatives.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
