HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Patties And Thyme Onion Gravy
Beef Patties and Thyme-Onion Gravy

Beef Patties and Thyme-Onion Gravy

with Roasted Potatoes and Sugar Snap Peas

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Beef, potatoes, and a rich, flavourful gravy. A timeless combo made easy - perfect for all nights of the week!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

360 g

Yellow Potato

113 g

Onion, sliced

6 g


1 unit

Beef Broth Concentrate

14 g

Parsley and Thyme

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

227 g

Sugar Snap Peas

1 tbsp

All-Purpose Flour


Not included in your delivery

1.5 tbsp

Unsalted Butter*


5.5 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate62 g
Sugar10 g
Dietary Fiber9 g
Protein35 g
Cholesterol100 mg
Sodium860 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.