Minced Beef and Peas: Easy 30-Minute Skillet Recipe

Minced beef and peas is a humble, deeply satisfying skillet dish that comes together in about half an hour. The sweet pop of peas balances the rich, savory beef, while a simple pan sauce ties everything together. It’s the kind of recipe you’ll turn to on busy weeknights because it uses pantry staples and delivers big flavor with minimal effort.

Ingredients

• 1 lb (450 g) ground beef (85% lean)
• 1 tbsp (15 ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 2 cloves garlic, minced
• 1 cup (240 ml) beef broth
• 2 tbsp (30 g) tomato paste
• 1 tsp (5 g) Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 1/2 cups (200 g) frozen peas (no need to thaw)
• 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. If there’s excess fat, drain it, leaving about 1 tablespoon in the pan.
2. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Stir in the tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 1 minute to deepen the flavor.
4. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2 minutes.
5. Add the frozen peas and stir to combine. Cook for 3–4 minutes, until the peas are heated through and bright green.
6. Stir the cornstarch slurry again, then pour it into the skillet. Cook, stirring, for 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning with more salt and pepper if needed.
7. Remove from heat. The ground beef is safe to eat when it reaches an internal temperature of 160°F (71°C) as per USDA FSIS safe minimum; check with a food thermometer if you’re unsure.
8. Garnish with fresh parsley, if using, and serve hot.

Tips

• Substitutions: Ground turkey or chicken work well; if using poultry, cook to 165°F (74°C). For a vegetarian version, use plant-based crumbles and vegetable broth.
• Don’t overcook the peas: They only need a few minutes to heat through. Overcooking makes them mushy and dull in color.
• Adjust the sauce: If you prefer a thicker gravy, add a bit more cornstarch slurry. For a thinner sauce, add an extra splash of broth.
• Make it ahead: This dish tastes even better the next day as the flavors meld. Refrigerate within 2 hours of cooking.

Serving Suggestions

Serve the minced beef and peas over mashed potatoes, rice, or egg noodles. It also makes a great filling for baked potatoes or a hearty topping for toast. A side of crusty bread is perfect for soaking up the savory sauce.

Variations

• Add herbs: Stir in a teaspoon of dried thyme or rosemary along with the paprika.
• Spice it up: Add a pinch of red pepper flakes or a diced jalapeño with the onion for heat.
• Vegetable boost: Toss in finely diced carrots or mushrooms with the onion for extra nutrition.
• Creamy version: Stir in 1/4 cup (60 ml) heavy cream or sour cream at the end for a richer sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat, adding a splash of broth or water to loosen the sauce, or microwave in 30-second bursts, stirring in between, until hot. Reheat to an internal temperature of 165°F (74°C) for leftovers. You can also freeze the dish for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use fresh peas instead of frozen? Yes, shell fresh peas and add them in step 5. They may need an extra minute or two to cook, so taste one to check for tenderness.

What if I don’t have Worcestershire sauce? You can substitute with soy sauce or a splash of balsamic vinegar mixed with a little water. The flavor will be slightly different but still delicious.

Can I make this dairy-free? Absolutely, the recipe as written is dairy-free. Just ensure your Worcestershire sauce is dairy-free (most are).

Why is my sauce too thin? The cornstarch slurry should thicken it, but if it’s still thin, mix another teaspoon of cornstarch with a tablespoon of water and stir it in, cooking for another minute.

Can I use ground beef with a higher fat content? Yes, but you may need to drain off more fat after browning to avoid a greasy sauce.

Is this recipe gluten-free? It can be. Use tamari or coconut aminos instead of Worcestershire sauce (which often contains gluten), and ensure your beef broth is gluten-free.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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