Ground Beef And Gravy Over Mashed Potatoes

Ingredients

• 1 pound ground beef (80/20 for best flavor and texture)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 pounds russet potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons unsalted butter
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. In a large pot, add the cubed potatoes and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are fork-tender and easily break apart when pierced.
2. Once cooked, drain the potatoes in a colander and return them to the pot. Add the butter and begin mashing with a potato masher or ricer. Gradually pour in the milk while mashing until you reach your desired creaminess. Season with salt and pepper to taste. Keep warm on low heat while you prepare the gravy.
3. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another minute.
4. Increase the heat to medium-high, then add the ground beef to the skillet. Break it apart with a spatula and cook until it’s browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
5. Sprinkle the flour over the browned beef and stir to combine, cooking for 1-2 minutes. Gradually add the beef broth while stirring continuously to avoid lumps. Bring to a simmer, then add Worcestershire sauce and dried thyme. Let it cook for about 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
6. To serve, spoon a generous helping of creamy mashed potatoes onto each plate. Top with the savory ground beef and gravy.