I’m not kidding when I describe this as a family favorite. So beloved is this Creamy Ground Beef over Mashed Potatoes meal that I have yet to get a picture of the completed ensemble! This dinner comes together fast and makes a great weeknight meal for busy, hungry families.
Bread or rolls (as long as you’re not carb-conscious!) would make a great addition or a salad, for something lighter. As with many of my recipes, this one is also versatile, leaving room for you to add your favorite veggies. Or omit them altogether, I won’t judge.
The kids can help with prepping and cooking this dinner. Little hands can peel, chop, stir and mash with a little supervision. The sooner you start them, the more they can help you as they get older! While it takes longer in the beginning, there’s something awesome about being able to ask your 8-year old to lend a hand and know that they are capable to do so!
Helpful Hint: Use an electric mixer to mash the potatoes. It’s faster and makes them creamier. For a shortcut, you can also buy frozen, precut veggies. Just be aware the quality of the vegetable won’t be as good as fresh.
Creamy Ground Beef Over Mashed Potatoes
Ingredients
- 1 lb ground beef I used 80/20 beef for this
- 1 tbsp olive oil more or less, depending on how lean the beef is
- 1 medium onion minced
- 2 stalks celery minced
- 1 large carrot thinly sliced
- 1 tsp garlic minced
- 1/2 tsp salt
- 1/4 tsp white pepper can use black pepper instead
- 1 cup fresh mushrooms cleaned, sliced thinly
- 1/2 cup frozen peas
- 1/2 cup all-purpose flour
- 2 1/2 cups water
- 5-6 medium potatoes peeled (optional), chopped
- 1/2 tsp salt
- 1/2 cup milk I used whole milk
- 3 tbsp butter I used unsalted
Instructions
- Prepare the potatoes to be boiled for mashed potatoes. Peeling is completely optional. Place prepped potatoes in a saucepot, add salt and cover with water. Place over high heat until boiling, then reduce to a gentle boil. Cook 8-10 minutes or until a knife pierces the potatoes easily. Drain, add butter and place lid on top. Set aside.
- Add the prepared veggies to a deep skillet with the oil, pepper and salt (minus the mushrooms and peas). Sauté over medium low heat about 3-5 minutes, or until onions have softened. You don't want to brown the onions.
- Add the ground beef, breaking it up as it cooks. You don't want chucks. Add mushrooms. Cook, chopping the meat into little pieces, until beef is thoroughly cooked through.
- Sprinkle flour on beef mixture and stir for about 1 minute.
- Add the water and increase the heat to medium-high. Stir occasionally until gravy begins to bubble. Once bubbling, stir constantly making sure to scrape the edges and cook until the gravy has thickened up. About 3-5 minutes.
- Remove from heat. Stir in peas and top with a lid. Let it rest about 3 minutes. Stir again, add more salt if necessary.
- Add the milk to the potatoes and mash to combine. Add more salt if necessary.
- Scoop a generous portion of mashed potatoes into a bowl, top with a heaping scoop of the beef/gravy mixture. Enjoy!
