HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Salisbury Steak And Mash
Pork Salisbury Steak and Mash

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

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We're breaking with tradition and making this classic with ground pork. With mushroom gravy, creamy mash and a refreshing side salad, we've got the hearty and the healthy all covered in one dish!

Tags:QuickFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

50 g


2 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

460 g

Russet Potato

1 unit

Beef Broth Concentrate

113 g

Arugula and Spinach Mix

1 unit

Gala Apple

1 tbsp

All-Purpose Flour


1 tbsp


1 tbsp

Dijon Mustard


113 g


1 tbsp

White Wine Vinegar


½ tbsp

Worcestershire Sauce

Not included in your delivery

2.33 tbsp


3 tbsp

Unsalted Butter*


2.5 tsp


3 tbsp



½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium1480 mg
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and thinly slice apples into 1/4-inch pieces. Cut potatoes into 1/2-inch pieces. Peel and finely slice shallot. Quarter mushrooms.


Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: 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 pot. Add 2 tbsp butter and 3 tbsp of milk (dbl both for 4 ppl), then mash together until creamy. Season with salt and pepper.


While potatoes boil, heat a large non-stick pan over medium-high heat. Add pork, breadcrumbs, 1 tsp Dijon (dbl for 4 ppl), half the Worcestershire (use all for 4 ppl) to a large bowl. Season with salt and pepper, then form into 2 patties (4 patties for 4 ppl). When hot, add 2 tsp oil (dbl for 4 ppl) and patties to the pan. Pan-fry, until golden-brown, 3-4 min per side. Transfer to a plate.


Return pan to heat. Add 2 tsp of oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally until mushrooms are golden, 2-3 min. Add shallots, and and cook until softened, 1-2 min. Season with salt and pepper. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl). When melted, sprinkle with flour and stir until mushrooms are coated, 1 min.


Add 3/4 cup of water (dbl for 4 ppl) and beef broth concentrate. Season with salt and pepper. Cook, stirring, until gravy starts to simmer, 1 min. Return patties to the pan and cook, stirring occasionally, until patties are cooked through, 3-4 min.** (TIP: Add water, a tablespoon at a time if the gravy reduces too much.)


Whisk together honey, remaining Dijon, white wine vinegar and 2 tbsp of oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add apples, arugula and spinach, then toss to coat. Divide potatoes and patties between plates and spoon mushroom gravy over top. Serve with salad alongside.