- The ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper should be mixed together in a large basin. After thoroughly combining the ingredients, form them into patties.
- In a large pan, bring one tablespoon of olive oil to a steady temperature over medium heat. Add the beef patties and cook them for about four to five minutes on each side, or until they are browned on both sides and cooked through. Taking the patties out of the griddle, keep them aside for later use.
- Add the remaining tablespoon of olive oil to the skillet that you are using initially. After approximately ten to twelve minutes, add the sliced potatoes and continue to cook them until they are golden brown and soft, tossing them regularly.
- To make the broth, combine the beef broth, cornflour, tomato paste, and dried thyme in a small basin and whisk them together. Mix the potatoes in the pan with the mixture after pouring it over them and stirring it together.
- Place the meat patties back into the pan, and then add the peas that have been frozen. Continue to cook for a further five minutes, or until the sauce has reached the desired consistency and the peas have reached the desired temperature.
- Just before serving, garnish with fresh parsley that has been chopped.
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