Salisbury Steak with Mashed Potatoes and Parsnips a

Name: Salisbury Steak with Mashed Potatoes and Parsnips and Cress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large starchy potatoes, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks; 1/2 cup milk or cream; 1/4 cup finely chopped flat-leaf parsley; Salt and freshly ground black pepper; Ground nutmeg; 1 1/2 pounds ground sirloin; 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce; 1 egg; 1/2 cup saltine crumbs; 3 tablespoons grated onion and juice grate directly over meat; 1 tablespoon extra-virgin olive oil; 2 tablespoons butter; 2 medium onions, chopped; 1 bay leaf; 2 cloves garlic, chopped; 1 1/2 teaspoons ground or rubbed sage, half a palmful; 2 tablespoons all-purpose flour; 1 1/2 cups beef stock; 4 cups loosely packed watercress

Servings: persons

3 large starchy potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1/2 cup milk or cream
1/4 cup finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Ground nutmeg
1 1/2 pounds ground sirloin
3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce
1 egg
1/2 cup saltine crumbs
3 tablespoons grated onion and juice grate directly over meat
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 medium onions, chopped
1 bay leaf
2 cloves garlic, chopped
1 1/2 teaspoons ground or rubbed sage, half a palmful
2 tablespoons all-purpose flour
1 1/2 cups beef stock
4 cups loosely packed watercress

1
Preheat the oven to 425 degrees F.
2
Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat.
3
Salt the water and cook until tender, 12 to 15 minutes.
4
Drain potatoes and parsnips and return them to the hot pot.
5
Add the milk or cream and mash.
6
Stir in the parsley, and season with salt, pepper and nutmeg, to taste.
7
Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste.
8
Cover a baking sheet with parchment paper.
9
Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet.
10
Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes.
11
While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste.
12
Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes.
13
Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste.
14
Cook for 1 minute to thicken the sauce.
15
Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 large starchy potatoes, peeled and cut into chunks, 2 parsnips, peeled and cut into chunks, 1/2 cup milk or cream, 1/4 cup finely chopped flat-leaf parsley, and more.

Yes, Salisbury Steak with Mashed Potatoes and Parsnips and Cress falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salisbury Steak with Mashed Potatoes and Parsnips and Cress

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions