•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:
1. 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.
2. 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.