Mashed Potatoes with Beef & Vegetable Gravy

Mashed Potatoes with Ground Beef and Vegetable Gravy! I love simple, uncomplicated meals. Beef+potatoes+veggies+gravy= yes, please! Some friends of mine call it Deconstructed Shepherd’s Pie. Whatever you want to call it, it’s delicious! It’s also phenomenal served over egg noodles!

• Mashed Potatoes:
  • 4 large Russet Potatoes; peeled and cubed
  • 1 teaspoon Garlic; minced
  • ½ cup Butter
  • ½ cup Cream Cheese
  • ½ cup Milk
  • ¼ cup Green Onions; chopped
  • Salt and Pepper to taste

• Beef Gravy:
  • 1 Tablespoon Olive Oil
  • 1 ½ lbs Lean Ground Beef
  • 1 medium Onion; chopped
  • 2 Garlic Cloves; finely minced
  • 2 large Carrots; chopped
  • ½ cup Bell Pepper
  • ½ cup Tomato; diced
  • 1 ½ cup Zucchini; chopped
  • 1 teaspoon each Italian Herbs, Basil, Garlic Powder and Onion Salt
  • 1 cup Beef Broth
  • 1 Tablespoon Cornstarch
  • Salt and Pepper to taste

1. In a large Dutch Oven, add potatoes, onion, garlic and salt plus enough water to cover. Heat to a boil and cook until tender; about 12 minutes.
2. Meanwhile, heat a large skillet over medium-high heat and drizzle in olive oil.
3. Once hot, add in vegetables and beef, sautéing until Beef is cooked through. Drain and add remaining gravy ingredients. Bring to a boil and reduce to simmer, stirring occasionally until thickened.
4. Drain the potatoes and mash thoroughly before folding in the remaining ingredients. Plate the mashed potatoes and top with the beef gravy.
5. Enjoy!