Salisbury Steak-Style Pork Patties and Mash
with Shallot Gravy and Apple Salad
We're breaking tradition and making this classic dish with ground pork instead of beef. A shallot gravy is poured over top and a creamy mash and refreshing side salad come alongside. The result is hearty, tasty and balanced — all in one meal!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
460 g
Russet Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
56 g
Spring Mix
1 unit
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard)
50 g
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Worcestershire Sauce
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
3 tbsp
Milk*
(Contains Milk)
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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 same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, add pork, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form pork mixture into 2 equal-sized, 1-inch-thick patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.) Transfer patties to a plate.
Meanwhile, add vinegar, remaining Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Core, then cut apple into 1/4-inch slices. Add apples to vinaigrette, then toss to coat.Peel, then cut shallot into 1/4-inch pieces.
Return the same pan (from step 2) to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until softened, 2-3 min. Sprinkle Gravy Spice Blend over shallots, then stir until coated, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.
Once gravy is simmering, return patties to the pan, then reduce heat to medium. Cover and cook, stirring occasionally and flipping patties halfway, until cooked through, 3-4 min.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much!) Season with salt and pepper, to taste.
Add spring mix to the bowl with apples and vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon shallot gravy over top. Serve salad alongside.
