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Ingredients:
- 2 pounds potatoes, peeled and quartered
- 1 tablespoon Worcestershire sauce
- 1 pound ground beef
- 1/2 cup milk
- 1 medium onion, diced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Optional: 1 cup frozen peas and carrots
Instructions:
- Prepare the Mashed Potatoes:
Place the peeled and quartered potatoes in a large pot and cover with water. Add salt and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm. - Cook the Ground Beef and Prepare the Gravy:
In a large skillet, brown the ground beef over medium-high heat until fully cooked and no longer pink. Drain any excess fat. Add the diced onion and minced garlic to the skillet, cooking until the onions are translucent, about 5 minutes. - Make the Gravy:
Sprinkle the flour over the beef mixture and stir to combine. Gradually add the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 5 minutes. Stir in the Worcestershire sauce and season with salt and pepper to taste. Optionally, add frozen peas and carrots, cooking until heated through. - Serve:
Spoon the beef gravy over the mashed potatoes and serve warm.
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