Savory Hamburger Gravy & Creamy Mashed Potatoes

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Recipe: Savory Hamburger Gravy & Creamy Mashed Potatoes

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4–6

Ingredients

The Mashed Potatoes

  • 2 lbs Yukon Gold or Russet potatoes (peeled and cubed)

  • 1/2 cup Whole milk or heavy cream

  • 4 tbsp Unsalted butter

  • Salt and black pepper to taste

The Hamburger Gravy

  • 1 lb Lean ground beef (80/20 or 90/10)

  • 1 Small yellow onion (finely diced)

  • 2 cloves Garlic (minced)

  • 1/4 cup All-purpose flour

  • 3 cups Beef broth (low sodium recommended)

  • 1 tbsp Worcestershire sauce

  • 1/2 tsp Dried thyme or rosemary

  • Salt and pepper to taste

  • Optional: 1/2 cup frozen peas (for a pop of color/veg)

Instructions

  1. Boil the Potatoes: Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 12–15 minutes until fork-tender. Drain well.

  2. Brown the Beef: While potatoes boil, add ground beef and onion to a large skillet over medium-high heat. Break the meat apart with a spatula and cook until browned and the onions are translucent. Drain excess grease, but leave about 1–2 tablespoons in the pan for flavor.

  3. Create the Roux: Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the meat. Stir constantly for 1–2 minutes to “cook out” the raw flour taste—the flour should coat the meat and turn slightly golden.

  4. Simmer the Gravy: Slowly pour in the beef broth and Worcestershire sauce while stirring. Add the thyme, salt, and pepper. Bring to a simmer. Let it bubble gently for 5–7 minutes until it thickens to your liking. (Add peas now if using).

  5. Mash the Potatoes: While the gravy simmers, mash your drained potatoes with butter and milk until smooth.

  6. Serve: Ladle a generous portion of gravy over a mountain of mashed potatoes. Garnish with fresh parsley if you’re feeling fancy.

Notes & Tips for Success

  • The “Flour Trick”: Don’t rush the flour step. Cooking it with the beef fat for a minute or two prevents the gravy from tasting like paste.

  • Consistency: If the gravy gets too thick, whisk in a splash more broth or water. If it’s too thin, let it simmer a few minutes longer.

  • Potato Choice: Yukon Golds provide a naturally buttery flavor and creamy texture, while Russets make for fluffier, “cloud-like” mashed potatoes.

Nutritional Info (Per Serving)

Estimate based on 1/6th of the recipe

Nutrient Amount
Calories 410 kcal
Total Fat 22g
Carbohydrates 32g
Protein 24g
Sodium 680mg

Benefits of This Meal

  • High Protein: Ground beef provides essential amino acids for muscle repair.

  • Iron & B-Vitamins: Excellent source of Iron and Vitamin B12.

  • Satiety: The combination of fats, proteins, and complex carbs keeps you full for hours.

  • Budget-Friendly: Uses pantry staples and one of the most affordable cuts of meat.

Q&A

Q: Can I use ground turkey instead of beef?

A: Absolutely. Since turkey is leaner, you may need to add a tablespoon of oil or butter to the pan when adding the flour to ensure you have enough fat to make the gravy.

Q: How do I store leftovers?

A: Store the potatoes and gravy in separate airtight containers in the fridge for up to 4 days. When reheating, add a splash of milk to the potatoes and a splash of water to the gravy to loosen them up.

Q: Can I make this gluten-free?

A: Yes! Swap the all-purpose flour for a 1-to-1 gluten-free flour blend or use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) at the end of the cooking process instead.

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