• Add ground beef, onions, mushrooms, salt, and pepper to a saute pan set over medium heat. Cook beef until well browned and onions and mushrooms are tender. Add garlic and cook an additional two minutes.
• Stir in tomato paste and flour, then add beef broth, Worcestershire, and fresh thyme. Scrape the bottom of the skillet with a wooden spoon to allow any burnt on bits to incorporate into the liquid.
• Bring to a boil then reduce to a simmer and cook for 15-20 minutes. It is done when the liquid has reduced to a gravy. (if it is still watery, cook longer)

Mashed Potatoes

• Begin to prepare the mashed potatoes when browning the beef.
• Boil the chopped potatoes in salted water for 15 minutes, or until tender, then remove from water.
• Add heavy cream, butter, salt, and pepper and mash to combine. (alternatively, running the potatoes through a food mill then gently blending butter and cream with a spatula will yield fluffier mashed potatoes)
• Serve mashed potatoes on a plate with a generous helping of beef gravy over the top.