Mashed Potatoes with Ground Beef Gravy

This dish is pure comfort in a bowl—a deconstructed shepherd’s pie with creamy, buttery mashed potatoes topped by a savory, thickened ground beef gravy. A hint of curry powder in the gravy adds a warm, unexpected twist that elevates this classic meat-and-potato combo.

Ingredients

For the Mashed Potatoes

• 2 lbs potatoes (Russet or Yukon Gold)
• 1 1/2 cups warm milk
• 1/4 cup (1/2 stick) unsalted butter
• Salt and black pepper, to taste

For the Ground Beef Gravy

• 1 lb ground beef (80/20)
• 1 1/4 cups beef broth
• 1 cup frozen peas and carrots, thawed
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder (optional)
• Salt and black pepper, to taste

Instructions

Step 1: Cook the Potatoes
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer 15–20 minutes until fork-tender. Drain thoroughly.

Step 2: Mash the Potatoes
Add butter and warm milk to the potatoes. Mash until smooth and creamy, but avoid over-mixing. Season with salt and pepper, then set aside.

Step 3: Brown the Beef and Aromatics
In a large skillet over medium-high heat, cook the ground beef 5–7 minutes until browned. Drain excess fat. Add the chopped onion and sauté 5–6 minutes until translucent, then stir in the garlic for the last minute.

Step 4: Make the Gravy
Sprinkle the flour over the beef mixture and cook for 1 minute. Gradually pour in the beef broth, stirring constantly to prevent lumps. Simmer 3–5 minutes until the gravy thickens enough to coat the back of a spoon.

Step 5: Season and Add Veggies
Stir in salt, pepper, and curry powder if using. Fold in the peas and carrots and cook 2–3 minutes until heated through.

Step 6: Serve
Spoon a generous portion of mashed potatoes into a bowl and top with a ladle of the hot ground beef gravy. Serve immediately.