Ground Beef Gravy with Mashed Potatoes

Instructions

1. 1

   Peel the potatoes and cut into roughly 2 cm chunks. Finely chop the onion and mince the garlic.

2. 2

   Put the potatoes, 2000 ml cold water and 1 tsp salt in a 4-liter saucepan. Cover and bring to a boil over high heat, allowing about 10–12 minutes. Uncover, reduce to medium heat and simmer for 15–20 minutes, until the potatoes break easily when pressed with a fork.

3. 3

   While the potato water heats, put the ground beef, preferably 90% lean, in a deep 30 cm nonstick frying pan over medium-high heat. Break it into small crumbles and cook for 6–8 minutes, until browned and at least 71°C/160°F. Spoon off any excess pooled fat. Wash your hands and clean utensils and surfaces that touched raw beef.

4. 4

   Reduce the frying pan to medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and stir for 30 seconds. Sprinkle in the flour and cook, stirring, for 2 minutes.

5. 5

   Gradually stir in the beef broth, scraping up the browned bits, then add the Worcestershire sauce. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally. Add the frozen pea and carrot mix and simmer for another 4–5 minutes, until the vegetables are tender, the gravy coats a spoon and the mixture reaches at least 74°C/165°F. Stir in 0.25 tsp salt and 0.25 tsp black pepper.

6. 6

   As soon as the potatoes are tender, drain thoroughly and return them to their saucepan over low heat. Add the butter, milk, remaining 0.25 tsp salt and remaining 0.25 tsp black pepper. Mash over low heat for 2–3 minutes, until smooth and hot. Cover off the heat if the gravy needs another minute to finish.

7. 7

   Divide the mashed potatoes among four plates and spoon the hot beef gravy over each portion.