Pork Salisbury Steak and Mash
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Pork Salisbury Steak and Mash

Pork Salisbury Steak and Mash

with Mushroom Gravy and Apple Salad

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. The result is hearty, tasty and balanced — all in one meal!

Quick Prep
Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 tbsp

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

460 g

Russet Potato

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

56 g

Arugula and Spinach Mix

1 unit

Gala Apple

1 tbsp

Dijon Mustard

(Contains Mustard)

113 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Worcestershire Sauce

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp


3 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


3 tbsp


(Contains Milk)

¼ tsp


½ tsp



Nutrition Values

Calories910 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber7 g
Protein36 g
Cholesterol130 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Large Bowl
Measuring Cups


Cook potatoes

Before starting, 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, to taste.

Start patties

Meanwhile, add pork, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp salt to a medium bowl. Season with pepper, then 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. 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 patties to a plate.

Make vinaigrette and prep

Meanwhile, add vinegar, remaining Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) 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 apples to vinaigrette, then toss to coat. Quarter mushrooms.

Start mushroom gravy

Return the same pan (from step 2) to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle Gravy Spice Blend over mushrooms, then stir until coated, 30 sec.

Finish gravy and patties

Gradually whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce into the pan with mushrooms until combined. Return patties to the pan and bring gravy to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring 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.

Finish and serve

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