• 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.

• Heat a large non-stick pan over medium heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® 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.

• Reheat the same pan (from step 2) over 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 3/4 cup (1 1/2 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 Beyond Meat® patties between plates, then spoon shallot gravy over top.
• Serve apple salad alongside.

If you've opted to get Beyond Meat®, skip the instructions to form patties. Cook and plate it the same way the recipe instructs you to cook and plate the pork.** Save breadcrumbs, half the Dijon and half the Worcestershire sauce for another use.