Balsamic Beef Hash and boiled spuds

Tonight I was feeling a bit uninspired, what with the lack of anything of interest in the fridge. But greatness can come from humble and seemingly boring ingredients. I wanted to have a bash at Jamie's beef hash, but  the recipe has evaded me. So here instead is MY beef hash. And hash is the right word to use! The definition of "hash" is, according to the online dictionary, a jumble or hodgepodge. You'll see what i mean when you get to the ingredients list, (normal, normal, normal..whoa..are you sure!? And yes, yes i am)! This will feed 2-3, depending on your appetites.

Ingredients
500g Minced beef
1 medium red onion, peeled & diced
2 carrots, peeled & diced
Half a cup of frozen peas
1 green pepper, de-seeded & diced 
1 large clove of garlic, chopped finely
1 teaspoon of dried Thyme
1/2 teaspoon of dried Sage
2-3 tablespoons of balsamic vinegar
2-3 tablespoons of good quality apple juice (like Copella)
A few shakes of Worcestershire sauce
2 tablespoons of olive oil
Salt and pepper to taste
Little potatoes such as British Anya's, boiled for 5 mins and tossed in a knob of butter.
Method
In a large frying pan on a high heat, fry off the beef with the oil, until brown. Add in the carrot and onion and fry for a further 5 mins. You want the beef strands to take on a very deep colour and become almost crisp (or i do anyway). Turn the heat down a little and add in the pepper, garlic and herbs and fry for a further 5 mins, stirring often, allowing the herbs and garlic to release their fragrance. Add the vinegar, juice and Worcestershire sauce to the pan, stir and allow most of the liquid to evaporate off. The beef should become glossy but not be wet. Add the frozen peas at the last minute and fry until they are just warmed through. Season to taste and serve with boiled spuds.