Pork Salisbury Steak and Mash
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Pork Salisbury Steak and Mash

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

We're breaking with tradition and making this classic with ground pork. With mushroom gravy, creamy mash and a refreshing side salad, we've got the hearty and the healthy all covered in one dish!

Tags:
Quick
Family Friendly
Allergens:
Milk
Sesame
Soy
Gluten
Sulphites
Wheat
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

50 g

Shallot

2 tbsp

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten, Sulphites)

460 g

Russet Potato

1 unit

Beef Broth Concentrate

113 g

Arugula and Spinach Mix

1 unit

Gala Apple

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Honey

1 tbsp

Dijon Mustard

(Contains Mustard)

113 g

Mushrooms

1 tbsp

White Wine Vinegar

(Contains Sulphites)

½ tbsp

Worcestershire Sauce

Not included in your delivery

2.33 tbsp

Oil*

3 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tsp

Salt*

3 tbsp

Milk*

(Contains Milk)

½ tsp

Pepper*

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Nutrition Values

Calories950 kcal
Energy (kJ)3975 kJ
Fat55 g
Saturated Fat21 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Potato Masher
Colander
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Prep
1

Wash and dry all produce. Core and thinly slice apples into 1/4-inch pieces. Cut potatoes into 1/2-inch pieces. Peel and finely slice shallot. Quarter mushrooms.

Make mash
2

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the pot. Add 2 tbsp butter and 3 tbsp of milk (dbl both for 4 ppl), then mash together until creamy. Season with salt and pepper.

Cook patties
3

While potatoes boil, heat a large non-stick pan over medium-high heat. Add pork, breadcrumbs, 1 tsp Dijon (dbl for 4 ppl), half the Worcestershire (use all for 4 ppl) to a large bowl. Season with salt and pepper, then form into 2 patties (4 patties for 4 ppl). When hot, add 2 tsp oil (dbl for 4 ppl) and patties to the pan. Pan-fry, until golden-brown, 3-4 min per side. Transfer to a plate.

Cook mushrooms
4

Return pan to heat. Add 2 tsp of oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally until mushrooms are golden, 2-3 min. Add shallots, and and cook until softened, 1-2 min. Season with salt and pepper. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). When melted, sprinkle with flour and stir until mushrooms are coated, 1 min.

Finish gravy
5

Add 3/4 cup of water (dbl for 4 ppl) and beef broth concentrate. Season with salt and pepper. Cook, stirring, until gravy starts to simmer, 1 min. Return patties to the pan and cook, stirring occasionally, until patties are cooked through, 3-4 min.** (TIP: Add water, a tablespoon at a time if the gravy reduces too much.)

Finish and Serve
6

Whisk together honey, remaining Dijon, white wine vinegar and 2 tbsp of oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add apples, arugula and spinach, then toss to coat. Divide potatoes and patties between plates and spoon mushroom gravy over top. Serve with salad alongside.