Ingredients:
4-5 russet potatoes (peeled and cut into cubes)
2 tablespoons butter
1/2 cup milk (or more for desired consistency)
Salt and black pepper to taste
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
1/2 teaspoon dried thyme
Salt and black pepper to taste
Instructions:
- Make the Mashed Potatoes:
In a large pot, cover the potatoes with water and bring to a boil. Cook for 15-20 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.
- 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 2-3 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.
- Assemble and Serve:
Spoon the mashed potatoes onto plates. Top with the ground beef and gravy. Enjoy!