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 dish with ground pork to go alongside mushroom gravy, creamy mash and a refreshing side salad. It's hearty, tasty and balanced, all in one meal!

Tags:Family 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

56 g

Yellow Onion

2 tbsp

Italian Breadcrumbs

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

460 g

Russet Potato

1 unit

Beef Broth Concentrate

113 g

Baby Spinach

1 unit

Gala Apple

1 tbsp

All-Purpose Flour


1 tbsp


1 tbsp

Dijon Mustard


113 g


1 tbsp

White Wine Vinegar


1 tbsp

Worcestershire Sauce

Not included in your delivery

3.5 tbsp


3 tbsp

Unsalted Butter*


½ tsp


3 tbsp



¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1000 kcal
Fat63 g
Saturated Fat22 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium1430 mg
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. 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 butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.


While potatoes cook, add pork, breadcrumbs, half the Dijon and half the Worcestershire to a large bowl. Season with salt and pepper, the 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 hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown, 4-5 min per side. (TIP: It's okay if patties don't cook all the way through in this step!) Transfer to a plate.


While patties cook, quarter mushrooms. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut apple into 1/4-inch slices. Whisk together honey, remaining Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper, to taste. (NOTE: This is your vinaigrette.)


Return the same pan (from step 2) to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then onions and mushrooms. Cook, stirring occasionally, until veggies are golden, 3-4 min. Season with salt and pepper. Add 1 tbsp butter (dbl for 4 ppl), then swirl pan to melt. Sprinkle flour over veggies, then stir until coated, 1 min.


Slowly whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce to the pan with veggies until combined. Return patties to the pan and bring gravy to a simmer. Once simmering, cover and cook, stirring gravy occasionally and flipping patties halfway, until patties are cooked through, 3-4 min.** (TIP: Add water, 1 tbsp at a time, if the gravy reduces too much.) Season with salt and pepper, to taste.


Add apples and spinach to the large bowl with vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon mushroom gravy over top. Serve salad alongside.