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.
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.
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.
