Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (3 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until creamy. Season with salt and pepper, to taste.

Meanwhile, trim green beans, then halve crosswise.Combine panko and 3 tbsp (5 tbsp) milk in a large bowl. Set aside.Gently crush crispy shallots in packaging with your hands or a heavy-bottomed pan, until shallots are in fine crumbs.Transfer crispy shallot crumbs to a shallow dish.

Add pork, Dijon, half the garlic salt and 1/2 tbsp (1 tbsp) Gravy Spice Blend to the bowl with panko-milk mixture. Season with pepper, then combine.Form into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 ppl). Working with one patty at a time, press both sides into crispy shallot crumbs to coat completely. Arrange on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.\*\*

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add green beans, 1/4 cup (1/2 cup) water and 1 tbsp (1 1/2 tbsp) butter. Season with pepper and remaining garlic salt. Cook, stirring occasionally, until water evaporates and green beans are tender, 4-5 min. Transfer to a plate, then cover to keep warm.

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Sprinkle remaining Gravy Spice Blend over pan. Cook, whisking often, until combined, 30 sec. Gradually whisk in 3/4 cup (1 1/4 cups) water and broth concentrate. Bring to a simmer.Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min. Season with salt and pepper.

Divide croquettes, mash and green beans between plates. Spoon gravy over croquettes and mash.