with Shallot Gravy and Apple Salad
We're breaking with tradition and making this classic dish with ground pork instead of beef. Shallot gravy is poured over top and creamy mash and a refreshing side salad come alongside. The result is hearty, tasty and balanced — all in one meal!
Allergens
Utensils
Tags
Ground Pork
250 g
Italian Breadcrumbs
2 tbsp
Yellow Potato
350 g
Gravy Spice Blend
2 tbsp
Spring Mix
56 g
Gala Apple
1 unit(s)
Dijon Mustard
1 tbsp
Shallot
1 unit(s)
White Wine Vinegar
1 tbsp
Worcestershire Sauce
1 tbsp
Miso Broth Concentrate
1 unit(s)
Milk
3 tbsp
Sugar
0.5 tsp
Pepper
0.25 tsp
Oil
2 tbsp
Unsalted Butter
3 tbsp
Salt
0.5 tsp
- 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 (4 tbsp) butter and 3 tbsp (6 tbsp) milk 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 (1/2 tsp) salt 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 the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 to a plate.
- Meanwhile, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil 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 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 (2 tbsp) butter, 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 1 cup (2 cups) water, miso 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 gravy occasionally and flipping patties halfway through, 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 apple salad alongside.
1040
kcal
Calories
52
g
Fat
21
g
Saturated Fat
110
g
Carbohydrate
57
g
Sugar
7
g
Dietary Fiber
34
g
Protein
130
mg
Cholesterol
5330
mg
Sodium
1
g
Trans Fat
2000
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
with Shallot Gravy and Apple Salad
