Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tbsp (57g) unsalted butter
  • ½ cup (120ml) whole milk
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) black pepper
  • 1 lb (450g) lean ground beef (85% or 90%)
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 2 cups (480ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) dried thyme

Instructions:

  1. Place cubed potatoes in a large pot, cover with cold water and a pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender.
  2. Drain potatoes thoroughly, return them to the pot, and mash with butter and milk until smooth and fluffy. Cover to keep warm.
  3. Heat a skillet over medium-high heat. Add ground beef and sear undisturbed for 3 minutes to develop a brown crust.
  4. Stir in diced onion and cook until translucent (about 5 minutes), then add minced garlic and dried thyme, stirring for 60 seconds.
  5. Sprinkle flour over the beef and stir constantly for 2 minutes until the flour forms a golden paste.
  6. Slowly pour in beef broth while whisking vigorously to prevent lumps. Stir in Worcestershire sauce.
  7. Lower heat and simmer for 5–8 minutes until the gravy thickens enough to coat the back of a spoon.