Before starting, preheat the oven to 450°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 butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package to a fine crumb. Transfer crispy shallots to a shallow dish. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add half the panko. Cook, stirring occasionally, until golden, 2-3 min. Transfer panko to the shallow dish with shallots, then stir to combine.

Meanwhile, cut broccoli into bite-sized pieces. When potatoes are done, add broccoli, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast broccoli in the middle of the oven, until golden-brown and tender, 12-14 min. Sprinkle Parmesan over broccoli, then continue to roast until cheese melts, 1-2 min.

Meanwhile, add pork, Dijon, remaining garlic salt, remaining panko, 2 tbsp mashed potatoes (dbl for 4 ppl) and half the Worcestershire sauce to a large bowl. Season with pepper, then combine. Form mixture into 4 equal-sized, 1-inch-thick oval patties (8 patties for 4 ppl). Brush patties all over with mayo. Working with one patty at a time, press both sides into panko-shallot mixture to coat completely. Transfer patties to another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Meanwhile, carefully wipe the same pan (from step 2) clean, then return to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle flour over butter. Cook, whisking often, until combined, 30 sec. Gradually whisk in 2/3 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce. Bring to a simmer. Simmer, whisking occasionally, until gravy thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Divide croquettes, mash and broccoli between plates. Spoon gravy over croquettes and mash.