Savory Ground Beef and Mash

Name: Savory Ground Beef and Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 2 lb Potato; 1½ tsp Salt; 1 tbsp Olive Oil; 1¼ lb Ground Beef; 1 Onion; 2 Carrots; 2½ tbsp All-Purpose Flour; 1⅔ cups Beef Stock; 1 tbsp Worcestershire Sauce; ½ tsp Black Pepper; 1¾ tbsp Butter; ½ cup Milk

By Eatpace

Ground beef, carrots, and onions simmer in a savory gravy served over mashed potatoes. The potatoes cook alongside the beef, so dinner is ready in about 40 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 644; kcal per serving
Protein: 37g; per serving

Plan this dinner Jump to recipe

Ground beef and carrot gravy spooned over mashed potatoes on a plate.

40 min

Method

7 steps 10 min prep · 30 min cook

Prep

Step 1. Put Potato in a pot, cover with cold water, and add half the Salt. Bring to a boil, then simmer until a knife slides in easily, about 15 minutes. Drain and return to the pot off the heat.
Step 2. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Ground Beef and cook, breaking it up, until browned and no pink remains, about 6 minutes.
Step 3. Add Onion and Carrot to the skillet. Cook over medium heat, stirring, until the onion softens, about 6 minutes.
Step 4. Stir in All-Purpose Flour and cook until it coats the beef and vegetables, about 1 minute. Gradually stir in Beef Stock, then add Worcestershire Sauce, the rest of the Salt, and Black Pepper.
Step 5. Bring the gravy to a simmer and cook over medium-low heat, stirring occasionally, until the carrots are tender and the gravy coats the beef, about 10 minutes.
Step 6. Meanwhile, mash the drained potatoes with Butter and Milk until smooth. Taste and add more salt if needed.

Finish & serve

Step 7. Taste the gravy and add more salt if needed. Divide the mash among plates and spoon the beef and gravy over it.

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Tips

Good to know

Cook ground beef to an internal temperature of 160°F, checking with an instant-read thermometer.

Swap it

Use unsweetened soy milk and olive oil in the mash instead of milk and butter for a dairy-free version.

Leftovers

Refrigerate leftovers in covered containers for up to 3 days and reheat until steaming.

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