Salisbury Steak with Mashed Potato and Shallot Gravy

Salisbury steak is a dish made from ground beef (sometimes mixed with other ingredients like breadcrumbs, egg, and seasonings), formed into a patty and typically served with a rich brown gravy. It is a glorified burger! Despite its resemblance to a hamburger, it’s meant to be eaten with a knife and fork, often accompanied by mashed potatoes and vegetables.

The dish is named after Dr. James Henry Salisbury (1823–1905), an American physician and early advocate of a meat-centered diet.

Here’s that classic Salisbury Steak with Mashed Potato and Shallot Gravy recipe for two people we were raving about, including all the equipment, prep and cook times, and step-by-step instructions.

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Time Required

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

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Serves: 2

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 Ingredients

For the Salisbury Steaks:

• 250g (9 oz) ground beef (80/20 lean-to-fat ratio)

• 1 small egg

• 2 tbsp breadcrumbs (panko or regular)

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• Salt & pepper, to taste

• 1 tsp oil or butter (for frying)

For the Shallot Gravy:

• 1 tbsp butter

• 1 large shallot, finely sliced

• 1 tbsp plain flour

• 1 cup (240 ml) beef stock

• 1 tsp Worcestershire sauce

• Salt & pepper, to taste

For the Mashed Potatoes:

• 2 medium potatoes (e.g., Yukon Gold or Maris Piper), peeled and cubed

• 2 tbsp butter

• 2–3 tbsp milk or cream

• Salt, to taste

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 Equipment Needed

• 2 medium saucepans (one for potatoes, one for gravy)

• Frying pan or skillet

• Mixing bowl

• Potato masher or fork

• Wooden spoon or whisk

• Knife and chopping board

• Measuring spoons and cup

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 Preparation

1. Make the Salisbury Steak Patties

1. In a mixing bowl, combine:

   • Ground beef

   • Egg

   • Breadcrumbs

   • Worcestershire sauce

   • Dijon mustard

   • Finely chopped shallot

   • Garlic

   • Salt & pepper

2. Mix gently (don’t overwork), then form into 2 oval-shaped patties.

3. Set aside in the fridge for 10 minutes (helps them hold shape).

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2. Boil the Potatoes

1. Place peeled and cubed potatoes in salted water in a saucepan.

2. Bring to a boil and cook for 12–15 minutes or until tender.

3. Drain, then mash with butter and milk. Season with salt to taste.

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3. Cook the Steaks

1. Heat a little oil or butter in a skillet over medium-high heat.

2. Sear the patties for about 4–5 minutes per side or until browned and just cooked through.

3. Remove and set aside on a warm plate.

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4. Make the Shallot Gravy

1. In the same pan, reduce heat to medium and add butter.

2. Sauté the sliced shallot for 2–3 minutes until softened.

3. Stir in the flour and cook for 1 minute to form a roux.

4. Gradually whisk in beef stock, scraping up browned bits.

5. Add Worcestershire sauce, season with salt & pepper.

6. Simmer for 4–5 minutes, stirring, until thickened.

7. Return steaks to pan, coat with gravy, and simmer for 2–3 minutes.

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5. Serve

• Spoon mashed potatoes onto plates.

• Place a Salisbury steak on top or beside.

• Generously pour over the shallot gravy.

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 Tips:

• Add a pinch of thyme to the gravy for extra flavor.

• You can use half pork/half beef for juicier patties.

• Want a veggie? Add peas or green beans on the side.