I know I promised you homemade gravy today, but I didn’t make any this week to take pictures of.  Bummer.  However, I made this meal awhile back and took pictures of it, and it’s actually kind of similar.  It’s basically cooked ground beef with gravy, which I like to serve over mashed potatoes.  The method I use to make the gravy for this is the same method I use when I make any other gravy, except of course it doesn’t usually contain meat.  I’ll still post my “official” gravy recipe, probably next week, but this should hold you over until then, give you the basic concept.  Right?

This is a meal I first had at my grandmother’s house.  She called it “scrambled hamburger” and I guess she used to serve it often when my mom was little.  I liked it.  Then more recently when I was trying to think of something new to do with ground beef, and also a new way to get more beef stock into us (something I’d been craving often in my postpartum days…we’re going to talk about that soon, the real deal about recovering from pregnancy), and I remembered this.  I made it, the family liked it.

Plus it’s simple, cheap, great for those meat-and-potato types, yet healthy.  If you toss some peas, broccoli, or a green salad alongside, you’ve got yourself a near perfect meal.  Just make sure you make those real mashed potatoes with plenty of butter and real cream. :)


  • 1 lb. ground beef, preferably grass-fed
  • 3 tbsp. arrowroot powder
  • 3 c. beef stock
  • 1 tsp. onion powder (or 1/4 c. thinly sliced onions, if your family likes that)
  • Sea salt to taste


Put the ground beef in a frying pan and turn it on medium.  Cook the ground beef thoroughly.  If you are using real onions, add them now and cook them along with the beef.

Add the stock in.  First, I just have to show you the stock.  Look how gelled it is!

Add the stock to the pan and let it “melt.”  You can see the layer of fat on top of mine in this picture.

Mix in the arrowroot powder (and onion powder).  See my pretty onion powder?

Cook it on medium-high until it begins to boil and thickens.  Now it is done!  Wasn’t that easy?

Serve over mashed potatoes.  Yummy!

What’s your favorite “easy meal?”

This is the writings of:

Kate is wife to Ben and mommy to Bekah (6.5), Daniel (5), Jacob (3), and Nathan (1.5). She is passionate about God, health, and food. She has written 7 cookbooks and a popular book entitled A Practical Guide to Children's Health. She also recently released Healing With God's Earthly Gifts: Natural and Herbal Remedies, which teaches people to use natural remedies to keep their families healthy. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children.

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  1. Our favorite easy meal is "Mexican" "chicken parmesan." The quotes are there because it isn't really Mexican, and it isn't really chicken parmesan, but that was the inspiration :) Basically, you stick a couple of quickly breaded chicken thighs in the oven. When they're done, you spoon on a bit of salsa and sprinkle on some grated cheese, and then bake/broil for a few minutes to melt the cheese. Ta-da! Easy, delicious, healthy.


  2. Kate, what's arrowroot powder? This looks tasty!


  3. Hi Rachel,

    Arrowroot is similar to cornstarch and is often used in gluten-free cooking. Grain-free too! I like to use it to thicken stuff instead of flour. You can usually find it in the gluten-free flours section, but you could sub cornstarch, or even whole grain flour (double it) if you don't have any.


  4. This looks like upside down Shepherds Pie – a classic British comfort food dish, consisting of a layer of cooked ground beef, a layer of gravy, a layer of cooked onions/peas, and a top layer of mashed potato. Everything is cooked first and then layered together in a baking pan and put under the broiler so the potato topping gets browned. I make it a lot in winter – delicious comfort food! Also super good with ground lamb.


  5. How do you get your stock to gel!? :( Is it only beef stock that will do it? I have made 5 batches of chicken stock letting it cook for over 24 hours and it doesn’t gel. Any tips??


    • Chicken stock will too, but you may need more bones to get it to work. I usually find that my stock gels in the first batch but not subsequent ones with chicken bones. But, it’s still nourishing if it doesn’t, and it is trickier with chicken. :)


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