Beef Patties and Thyme-Onion Gravy
with Roasted Potatoes and Sugar Snap Peas
Beef, potatoes, and a rich, flavourful gravy. A timeless combo made easy - perfect for all nights of the week!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
360 g
Yellow Potato
113 g
Onion, sliced
6 g
Garlic
1 unit
Beef Broth Concentrate
14 g
Parsley and Thyme
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
227 g
Sugar Snap Peas
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
5.5 tsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Cut potatoes into 1-inch pieces. Add potatoes, 1/2 tbsp thyme and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
While potatoes roast, roughly chop parsley. Trim snap peas. Peel, then mince or grate garlic. Combine beef and breadcrumbs in a large bowl. Season with salt and pepper. Divide beef mixture into 8 equal portions (16 for 4 ppl). Roll into balls, then flatten into 1/2-inch thick patties.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Pan-fry, until cooked through, 3-5 min per side.** (NOTE: For 4 ppl, cook in batches, using 1/2 tbsp oil per batch.) Transfer patties to a plate and cover to keep warm. When done, remove the pan from the heat, then drain off all fat.
Return the pan to medium heat, then add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. While onions cook, toss snap peas with 1 tsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Roast in the top of the oven, until tender, 4-5 min.
While snap peas roast, add garlic, flour and remaining thyme to the pan with the onions. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 1 1/2 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1-2 min. Season with salt and pepper.
Divide patties, roasted potatoes and snap peas between plates. Stir any juices from the plate with the patties into the thyme-onion gravy, then spoon gravy over patties. Sprinkle with remaining parsley.
