Ingredients
For the mashed potatoes:
• 4 cups peeled and cubed Yukon gold or Russet potatoes
• ¼ cup milk (dairy or plant-based)
• 2 tbsp butter or olive oil
• Salt & pepper to taste
• Optional: garlic powder, chives
For the beef & gravy:
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 lb (450g) ground beef (or plant-based crumbles)
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce (or coconut aminos)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
- Make the mashed potatoes: Boil potato cubes in salted water 15–20 minutes until tender. Drain and return to pot.
- Mash with milk, butter, salt, and pepper until smooth and creamy. Keep warm.
- Make the beef & gravy: In a skillet over medium heat, warm olive oil. Sauté onion 5–6 minutes until soft.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in flour and cook 1 minute to remove raw taste.
- Gradually whisk in beef broth, Worcestershire, paprika, garlic powder, salt, and pepper.
- Simmer 8–10 minutes, stirring occasionally, until thickened into a rich gravy.
- Taste and adjust seasoning.
Assemble:
9. Spoon hot mashed potatoes onto plates or bowls. Top generously with beef and gravy.
10. Garnish with fresh parsley and serve immediately.
✨ The ultimate cold-weather meal—perfect after a long day or as a cozy family dinner!
💡 Make it ahead: Both components reheat beautifully. Store separately and combine when serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 4 , Calories : 420 , Net Carbs: 34g , Fats: 20g , Protein: 26g