Instructions
Peel the potatoes and cut them into quarters, and place them in a large cooking pot. Cover them with water, and bring them to a boil. Cook for about 15 to 20 minutes, or just long enough for the potatoes to turn tender. Pour off excess water, then mash in some milk and butter. Season with salt and pepper, and have a lid over to keep warm.
Cook the ground beef thoroughly in a large skillet until it browns. Break it up with a spatula and drain the excess fat.
Add diced onion and minced garlic to the skillet. Sauté until onions are soft and translucent, about 3-5 minutes.
Sprinkle the cooked beef and onions with flour. Stir well so that it gets mixed completely and cook for about 2 minutes. Gradually add broth, stirring constantly to avoid lumps. This is the part where you add Worcestershire sauce, salt, pepper, and, if you want, thyme. Let that simmer for 5 minutes, stirring it now and then while thickening. Toss in if you fancy: carrots and peas, pulses taken out from the refrigerator.
When you plate mashed potatoes on top of plates, spoon on top gravy made from cooked ground beef. Garnish with parsley as you please and serve it hot.
Notes
This is that warm kind of food you would want to pair with some deliciously fresh green beans or some steamed vegetables. Don’t cook ground turkey and use lighter options in exchange.
Nutrition
Calories: 450kcal
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