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
Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt.
Bring water to a boil over medium-high heat and cook potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter and milk, mashing until smooth and creamy. Season with salt and black pepper to taste. Keep warm.
Prepare the Ground Beef and Gravy
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
Sprinkle flour over the beef mixture and stir to combine. Cook for 2 minutes to eliminate raw flour taste.
Gradually stir in beef broth, Worcestershire sauce, and dried thyme. Simmer until gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
Serve
Spoon a generous portion of mashed potatoes onto each plate, and ladle the ground beef and gravy on top. Garnish with fresh black pepper if desired. Enjoy!
Notes
Make-Ahead: The beef and gravy can be made ahead and reheated. For the best texture, make the mashed potatoes fresh or add extra milk/butter when reheating.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour, and check that your Worcestershire sauce is gluten-free.
Storage: Refrigerate leftovers for up to 3 days or freeze the beef and gravy for up to 2 months (avoid freezing mashed potatoes for best texture).
Nutrition
Serving Size: 1/4 of the recipeCalories: 520 kcalSugar: 3gSodium: 750mgFat: 27gSaturated Fat: 11gUnsaturated Fat: 5gTrans Fat: 0.5gCarbohydrates: 42gFiber: 4gProtein: 23gCholesterol: 85mg
