Fill a big saucepan with water and add the quartered and skinned potatoes. Raise the heat to high and season with a pinch of salt.
The potatoes will be cooked until they are soft, which should take around 20 minutes, if you reduce the heat.
After draining, put the potatoes back into the saucepan. To make it creamy and smooth, add the milk and butter and mash again. To taste, add salt and pepper. In order to maintain the potatoes’ temperature while you make the gravy, cover the saucepan.
Bring the ground beef to a boil and set aside to cool.
Cook the ground beef until it loses its pink color in a big pan over medium-high heat. Get rid of any extra fat.
Toss in the minced garlic and chopped onion with the meat in the skillet. Sauté the onions until they become translucent, which should take around 5 minutes.
Coat the meat mixture with flour and continue cooking, stirring continuously, for an additional 2 minutes to eliminate any raw flour flavor.
Scrape up any browned pieces from the bottom of the pan as you gradually whisk in the beef stock and Worcestershire sauce. For around 5 minutes, after bringing the ingredients to a simmer, let the gravy to thicken.
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