Beef and Mashed Potato Bowl

Name: Beef and Mashed Potato Bowl
Total time: 45 minutes total
Yield: Serves 4
Ingredients: 500 g ground beef (or beef tips, cubed); 1 small onion, diced; 2 cloves garlic, minced; 1 tsp salt; ½ tsp black pepper; 1 tsp paprika; 4 large russet potatoes, peeled and chopped; 4 tbsp butter; ¾ cup milk (or more for desired creaminess); 1 tsp salt; ½ tsp garlic powder (optional); 2 cups beef broth (low sodium); 2 tbsp butter (or pan drippings); 2 tbsp all-purpose flour (or cornstarch for gluten-free); ½ tsp black pepper; ½ tsp garlic powder; ½ tsp onion powder (optional)

Hearty, comforting and better than takeaway — beef in deep brown gravy over creamy mash.

Beef and Mashed Potato Bowl, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 4 45 minutes total

Contains meatContains dairyContains gluten

Bobbie's tips: use beef tips or steak strips for a more tender texture, add mushrooms for extra depth, stir a splash of Worcestershire or soy sauce into the gravy, or add cream cheese or sour cream to the potatoes. Leftovers keep in the fridge for up to 4 days.

Ingredients

For the beef

500 g ground beef (or beef tips, cubed)
1 small onion, diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika

For the mashed potatoes

4 large russet potatoes, peeled and chopped
4 tbsp butter
¾ cup milk (or more for desired creaminess)
1 tsp salt
½ tsp garlic powder (optional)

For the deep brown gravy

2 cups beef broth (low sodium)
2 tbsp butter (or pan drippings)
2 tbsp all-purpose flour (or cornstarch for gluten-free)
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder (optional)

Method

1
Make the mashed potatoes: place the peeled, chopped potatoes in a large pot, cover with cold water and add a pinch of salt. Bring to a boil and cook for 15–18 minutes until fork-tender. Drain well, add the butter, milk, salt and garlic powder, and mash until smooth and creamy. Cover and keep warm.
2
Cook the beef: in a large skillet over medium-high heat, cook the ground beef (or beef tips) with the diced onion until browned and cooked through. Drain excess grease if needed. Add the garlic, salt, pepper and paprika and cook for 1–2 minutes until fragrant. Remove from the skillet and set aside.
3
Make the gravy: in the same skillet, melt 2 tbsp butter (or use the drippings). Whisk in the flour and cook for 1–2 minutes until golden brown. Slowly whisk in the beef broth, a little at a time, until smooth. Add the black pepper, garlic powder and onion powder. Simmer for 5–7 minutes, stirring constantly, until thick and glossy.
4
Combine: return the cooked beef to the skillet and stir to coat in the gravy. Simmer for 5 minutes to blend the flavours.
5
Serve: spoon a generous portion of creamy mashed potatoes into a bowl, top with the beef and rich brown gravy, and garnish with fresh parsley if desired.

From Bobbie's “Bobbie's Dinner Recipes”.