1. Start with the mashed potatoes:

   • Boil the peeled, quartered potatoes in salted water until fork-tender (about 15–20 minutes).

   • Drain and mash with butter and warm milk until smooth and creamy.

   • Season with salt and pepper to taste. Set aside and keep warm.

2. Prepare the beef and gravy:

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   • In a skillet over medium heat, cook ground beef until browned, breaking it apart with a spatula.

   • Add chopped onion and garlic; sauté for 2–3 minutes until softened.

   • Sprinkle in the flour and stir well, letting it cook for about 1 minute to form a roux.

   • Gradually pour in beef broth while stirring to avoid lumps.

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   • Add Worcestershire sauce, salt, and pepper. Let simmer for 5–7 minutes, or until thickened to your liking.

3. Serve:

   • Spoon mashed potatoes onto a plate or bowl.

   • Generously ladle the ground beef and gravy over the top.

   • Garnish with chopped parsley if desired, and serve hot.

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Serving and Storage Tips

• This dish is best served hot and fresh, straight from the stove.

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the gravy.

• Perfect with a side of steamed green beans, peas, or a simple garden salad.

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Variants

• Cheesy Mash: Stir in shredded cheddar or parmesan into the potatoes.

• Spicy Twist: Add red pepper flakes or diced jalapeños to the beef mixture.

• Mushroom Gravy: Toss in sliced mushrooms when cooking the onions for an earthy depth.

• Vegetable Boost: Add diced carrots, corn, or peas to the beef mixture for a heartier meal.

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• Turkey Option: Use ground turkey and chicken broth for a lighter alternative.

FAQ

Q1: Can I make this ahead of time?
A: Absolutely! Both the mashed potatoes and beef gravy can be made ahead and stored separately for up to 3 days. Reheat and assemble when ready to serve.

Q2: What kind of potatoes work best?
A: Yukon Gold or Russet potatoes are great for creamy, buttery mashed potatoes.

Q3: Can I freeze leftovers?
A: Yes. Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with extra liquid to maintain texture.

Q4: Is it gluten-free?
A: Not as written, due to the flour in the gravy. Use a gluten-free flour substitute or cornstarch slurry instead.

Q5: Can I double the recipe for a crowd?
A: Absolutely — just double all the ingredients and use a larger pot or skillet for the beef and gravy.