Salisbury Steak-Style Plant-Based Ground Protein Patties and Mash
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Salisbury Steak-Style Plant-Based Ground Protein Patties and Mash

Salisbury Steak-Style Plant-Based Ground Protein Patties and Mash

with Shallot Gravy and Apple Salad

We're breaking tradition and making this classic dish with plant-based ground protein instead of beef. A shallot gravy is poured over top and a creamy mash and refreshing side salad come alongside. The result is hearty, tasty and balanced — all in one meal!


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

Plant-Based Ground Protein

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 unit(s)

Russet Potato

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

56 g

Spring Mix

1 unit(s)

Gala Apple

1 tbsp

Dijon Mustard

(Contains Mustard)

1 unit(s)


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Worcestershire Sauce

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

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

Calories890 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber9 g
Protein28 g
Cholesterol50 mg
Sodium1740 mg
Trans Fat1 g
Potassium1500 mg
Calcium150 mg
Iron6.5 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 (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.

Start patties

Meanwhile, add plant-based ground protein, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Form plant-based ground protein 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 (1 tbsp) oil, 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 to a plate.

Make vinaigrette and prep

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 apples to vinaigrette, then toss to coat.Peel, then cut shallot into 1/4-inch pieces.

Start shallot gravy

Return the same pan (from step 2) to 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.

Finish gravy and patties

Once gravy is simmering, return patties to the pan, then reduce heat to medium. Cover and cook, stirring occasionally and flipping patties halfway, 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 spring mix to the bowl with apples and vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon shallot gravy over top. Serve apple salad alongside.