Ingredients:

  • lbs Russet Potatoes, peeled and quartered
  • Tbsp Unsalted Butter, cold and cubed
  • /2 cup Whole Milk or Half-and-Half, warmed
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • lb Ground Beef (80/20 suggested)
  • large Yellow Onion, finely diced
  • cloves Garlic, minced
  • Tbsp All-Purpose Flour
  • cups Beef Broth (low sodium)
  • Tbsp Worcestershire Sauce
  • /2 tsp Dried Thyme
  • Tbsp Fresh Parsley, chopped (for garnish)
  • Tbsp Vegetable Oil or Olive Oil

Instructions:

  1. Peel and quarter potatoes. Place in a stockpot, cover with cold, salted water. Bring to a boil and cook until easily pierced with a fork (approx. 15-20 minutes).
  2. Drain potatoes thoroughly. Return them to the hot pot (off the heat). Add cold butter cubes and mash until mostly smooth. Gradually incorporate warm milk/cream, seasoning well with salt and pepper. Keep warm.
  3. Heat oil in a large skillet over medium-high heat. Add ground beef and break it up. Cook until thoroughly browned. Drain off excess fat, leaving about 1 tablespoon behind. Season beef lightly. Remove beef from the skillet and set aside.
  4. Reduce heat to medium. Add diced onion to the skillet drippings and sauté until soft and translucent (about 5-7 minutes). Add minced garlic during the last minute.
  5. Sprinkle the flour over the sautéed onions and stir continuously for 1 minute to cook out the raw flour taste, creating the roux.
  6. Slowly whisk in the cold beef broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly until the gravy thickens enough to coat the back of a spoon.
  7. Stir in the cooked ground beef, Worcestershire sauce, and dried thyme. Simmer gently for 5-10 minutes, allowing flavours to meld. Taste and adjust seasoning (salt, pepper).
  8. Spoon a generous portion of mashed potatoes onto each plate. Ladle the hot ground beef and onion gravy liberally over the top. Garnish with fresh parsley if desired.