Ground Beef and Mashed Potatoes
A comforting dish combining lean ground beef with a creamy mashed potato and cauliflower blend, topped with savory mushroom gravy.
Ingredients
- 1 tablespoon olive oil
- 2 pounds extra lean ground beef
- 1 piece yellow onion (thinly sliced)
- 8 ounces sliced mushrooms
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 packets brown gravy mix
- 3 cups beef bone broth (or any broth/liquid you prefer)
- 2 tablespoons coarse Dijon mustard
- 1 tablespoon Worcestershire sauce
- 24 ounces mashed potatoes (refrigerated or frozen)
- 24 ounces mashed cauliflower (refrigerated or frozen)
Instructions
- Heat olive oil in a large pan over medium-high heat. Add ground beef and let it brown for about 4 to 5 minutes without stirring.
- Break apart the beef, then add sliced onion and mushrooms. Season with salt and pepper. Cook for 8 to 10 minutes until onions are soft and beef is cooked through.
- Sprinkle brown gravy mix over the beef and vegetables, stirring to combine.
- Pour in beef broth, stirring well. Add Dijon mustard and Worcestershire sauce, then bring to a simmer until gravy thickens slightly.
- While the gravy simmers, heat mashed potatoes and cauliflower in a large microwave-safe bowl for 4 to 5 minutes until warmed through.
- Serve the savory ground beef gravy over the mashed potato and cauliflower blend. Garnish with fresh parsley or chives.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding broth or water if needed.