• Before starting, wash and dry all produce. 
• Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). 
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, trim snap peas.
• Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil and snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
• Season with salt and pepper.
• Transfer to a small bowl and cover to keep warm.
• Carefully wipe the pan clean. 

• Meanwhile, to a medium bowl, add beef. Season with pepper, then combine. 
• Form mixture into 2 (4) 4-inch-wide patties.
• To the same pan, add 1 tsp (2 tsp) oil. Heat over medium-high. When the pan is hot, add patties.
• Cook for 3-5 min per side, until cooked through.**
• Transfer to a paper-towel lined plate and cover to keep warm.

• Reduce heat to medium.
• To the same pan, add 1 tbsp (2 tbsp) butter, swirl the pan for 30 sec, until melted.
• Add onions. Cook for 1-3 min, stirring often, until tender. 
• Add Gravy Spice Blend and 3/4 cup (1 1/2 cups) water.
• Simmer for 1-3 min, stirring often, until gravy thickens.
• Season with salt and pepper.

• Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and cream into potatoes, until creamy. Season with half the garlic salt (use all for 4 servings) and pepper.

• Divide mashed potatoes, beef patties and snap peas between plates.
• Pour onion gravy over patties.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook sausage.**