1. Make the Mashed Potatoes:
Place the peeled and cut potatoes in a large pot. Cover them with water and add a pinch of salt.
Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.
2. Cook the Ground Beef and Make the Gravy:
In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the beef. Cook for about 5 minutes, or until the onions are soft and translucent.
Sprinkle the flour over the beef mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan for extra flavor.
Bring the mixture to a gentle simmer and cook for about 5 minutes, or until the gravy thickens. If using, add the frozen peas and carrots during the last few minutes of cooking.
Season the gravy with salt and pepper to taste.
3. Serve:
Spoon a generous portion of mashed potatoes onto plates or into bowls.
Top with the beef and gravy mixture.
Serve immediately and enjoy!
Tips and Variations:
Continued on next page 👇(page 3)👇
