Ground Beef and Potatoes
This comforting ground beef and potatoes recipe features beef gravy loaded with mushrooms and onions, generously slathered on top of fluffy mashed potatoes.
- 1 pound ground beef
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 medium yellow onion (chopped)
- 8 ounces sliced mushrooms
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 sprig fresh thyme
- 4 baking potatoes (peeled and chopped)
- ½ cup heavy cream (can substitute milk)
- 4 tablespoons butter
- salt and pepper to taste
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)
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.
Calories: 715kcal | Carbohydrates: 49g | Protein: 29g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 151mg | Sodium: 1163mg | Potassium: 1595mg | Fiber: 4g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 5.1mg