In a large bowl, combine the ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined and shape into patties.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef patties and cook until browned on both sides and cooked through, about 4-5 minutes per side. Remove the patties from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced potatoes and cook until golden brown and tender, about 10-12 minutes, stirring occasionally.
In a small bowl, whisk together the beef broth, cornstarch, tomato paste, and dried thyme. Pour the mixture over the potatoes in the skillet and stir to combine.
Return the beef patties to the skillet and add the frozen peas. Cook for an additional 5 minutes, or until the sauce has thickened and the peas are heated through.
Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings
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