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 a hearty, tasty and balanced 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
Utensils
Tags
Ground Pork
250 g
Italian Breadcrumbs
2 tbsp
Yellow Potato
350 g
Gravy Spice Blend
20 g
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
Butter
3 tbsp
Salt
0.5 tsp
- Before starting, wash and dry all produce.
- Remove brown spots from potatoes, peel, then cut into 1/2-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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Meanwhile, to a medium bowl, add pork, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form pork mixture into two (four) 1-inch-thick patties.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook until browned, 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.
- To a large bowl, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Core, then cut apple into 1/4-inch slices. Add apple to vinaigrette, then toss to coat.
- Peel, then cut shallot into 1/4-inch pieces.
- Reheat the same pan (from step 2) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook 2-3 min, stirring occasionally, until softened.
- Sprinkle Gravy Spice Blend over shallots, then stir for 30 sec, until coated.
- 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 for 3-4 min, stirring gravy occasionally and flipping patties halfway through, until cooked through.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much.)
- Season with salt and pepper, if you like.
- To the bowl with apples and vinaigrette, add spring mix, then toss to combine.
- Divide mash and patties between plates, then spoon shallot gravy over top.
- Serve apple salad alongside.
860
kcal
Calories
52
g
Fat
21
g
Saturated Fat
65
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
1460
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
4.5
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
with Shallot Gravy and Apple Salad
