Mashed Potatoes with Ground Beef Gravy
This dish is pure comfort in a bowl—a deconstructed shepherd’s pie with creamy, buttery mashed potatoes topped by a savory, thickened ground beef gravy. A hint of curry powder in the gravy adds a warm, unexpected twist that elevates this classic meat-and-potato combo.

Ingredients
For the Mashed Potatoes

2 lbs potatoes (Russet or Yukon Gold)
1 1/2 cups warm milk
1/4 cup (1/2 stick) unsalted butter
Salt and black pepper, to taste
For the Ground Beef Gravy

1 lb ground beef (80/20)
1 1/4 cups beef broth
1 cup frozen peas and carrots, thawed
1 medium onion, chopped
2 tablespoons all-purpose flour
2 cloves garlic, minced
1/2 teaspoon curry powder (optional)
Salt and black pepper, to taste
Instructions
Step 1: Cook the Potatoes
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer 15–20 minutes until fork-tender. Drain thoroughly.

Step 2: Mash the Potatoes
Add butter and warm milk to the potatoes. Mash until smooth and creamy, but avoid over-mixing. Season with salt and pepper, then set aside.