Heat the oil in a large skillet over medium heat. Add the onion and carrots, then cook for about 5 minutes until softened and fragrant. Stir occasionally to ensure even cooking and prevent sticking.

Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Continue stirring until no pink remains and the meat develops a rich, savory flavor.

Stir in the garlic, curry powder, tomato paste, and flour. Cook for 1–2 minutes while stirring constantly to toast the spices and remove the raw flour taste.

Pour in the beef stock and Worcestershire sauce, stirring well to combine. Scrape up any flavorful browned bits from the bottom of the pan and bring the mixture to a gentle simmer.

Reduce the heat and simmer for about 15 minutes, allowing the sauce to thicken and the flavors to develop. Stir occasionally to prevent the mixture from sticking to the pan.

Stir in the frozen peas, black pepper, and salt to taste. Cook for another 3–5 minutes until the peas are heated through and the sauce reaches your desired consistency.

Sprinkle fresh parsley over the curried mince before serving. Enjoy it with rice, mashed potatoes, toast, baked potatoes, or your favorite side dish.