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Salisbury Steak-Style Pork Patties and Mash
Meal of the Month
Family Friendly
Salisbury Steak-Style Pork Patties and Mash

with Shallot Gravy and Apple Salad

8 min
Difficulty: 2/3
American

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! Ingredients: Yellow potato • Ground pork • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy).

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

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

Tags

Family Friendly
Ingredients
Ground Pork

Ground Pork

250 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Yellow Potato

Yellow Potato

350 g

Gravy Spice Blend

Gravy Spice Blend

2 tbsp

Spring Mix

Spring Mix

56 g

Gala Apple

Gala Apple

1 unit(s)

Dijon Mustard

Dijon Mustard

1 tbsp

Shallot

Shallot

1 unit(s)

White Wine Vinegar

White Wine Vinegar

1 tbsp

Worcestershire Sauce

Worcestershire Sauce

1 tbsp

Miso Broth Concentrate

Miso Broth Concentrate

1 unit(s)

Milk

Milk

3 tbsp

Sugar

Sugar

0.5 tsp

Pepper

Pepper

0.25 tsp

Oil

Oil

2 tbsp

Unsalted Butter

Unsalted Butter

3 tbsp

Salt

Salt

0.5 tsp

Preparation
1
Cook potatoes

  • 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.

2
Start patties

  • 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.

3
Make vinaigrette and prep

  • 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.

4
Start shallot gravy

  • 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.

5
Finish gravy and patties

  • 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.

6
Finish and serve

  • 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.

Nutrition per serving

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

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