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Oct 31

Meat and Potatoes Bake

Meat and Potatoes Bake

If you’re a “meat and potatoes” type of eater, then this Meat and Potatoes Bake is the perfect dish for you! With an easy, shredded potato base topped with peas, carrots, and chunks of seared steak, all smothered in a rich beefy gravy, this is old-school comfort food with a new twist. When I described my idea for this recipe to my husband he said “so, kind of like an upside-down shepherd’s pie?” I hadn’t thought of it like that, but yeah, kind of like that! I personally love anything that’s smothered in gravy (it’s my favorite part of the Thanksgiving meal), so this totally hit the spot for me. We’ll definitely be making this again and again! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Meat and Potatoes Bake

Looking for more lightened up comfort food casseroles? Check out my Bubble Up Chicken Alfredo Bake, Cottage Pie, One-Pot Cincinnati Chili Spaghetti Bake, Cheesy Buffalo Chicken Potato Bake, Chili Cornbread Bake, Layered Chicken Enchilada Bake, Teriyaki Chicken and Rice Casserole, Eggplant Parmesan Casserole, Bubble Up Chicken Pot Pie Casserole, Cheesy Cajun Beef and Potato Bake, Chicken Parmesan Quinoa Bake, Bubble Up Pizza Casserole, Chicken Cordon Bleu Pasta Bake, Spaghetti Pie, Deep Dish Sloppy Joe Casserole and many more in the Casserole section of my recipe index!

Meat and Potatoes Bake
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5 from 1 vote
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Meat and Potatoes Bake

This Meat and Potatoes Bake is old-school comfort food with a new twist!


  • 20 oz bag of refrigerated shredded hash brown potatoes, such as Simple Potatoes or Reser’s (or use defrosted zero point hash browns if following the myWW Purple plan)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper, divided
  • 5 tablespoons light butter, divided (I used Land O’Lakes)
  • ¼ cup flour
  • 2 cups reduced sodium fat free beef broth
  • ½ teaspoon Gravy Master seasoning and browning sauce
  • 1 ½ lbs raw lean and trimmed sirloin tip steak, cut into 1” cubes
  • 1 cup frozen peas and carrots


  • Pre-heat the oven to 375. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  • Place the shredded potatoes in a large mixing bowl and drizzle with 2 tablespoons of the oil. Add the salt and 1/8 teaspoon of the pepper and stir together until ingredients are well mixed. Transfer the potatoes to the baking dish and press them down across the surface of the dish and partially up the sides to form a “crust” along the bottom of the pan. Place the dish in the oven and bake for 35 minutes.
  • While the potatoes are baking, bring 4 tablespoons of the butter over medium heat in a medium saucepan until melted. Add the flour a little at a time, whisking it into the butter until combined. Cook for 2-3 minutes, stirring regularly. Reduce the heat to low and add the broth a little at a time, whisking it into the flour mixture until smooth and well combined. Add he gravy master sauce. Increase the heat to medium and stir regularly until gravy boils and thicken. Remove from heat.
  • Pour the remaining tablespoon of oil into a saute pan or large skillet and add the remaining tablespoon of butter. Bring high heat or just under high. Add the steak cubes in a single layer and sprinkle with salt and pepper to taste. Allow the steak to sear for about 2 minutes and then flip it to sear the other sides until the outside of the cubes are browned. This will happen quickly over the high heat. Don’t worry if the inside of the steak is not cooked through, it’s going in the oven. Remove the steak from heat.
  • Add the gravy and the peas and carrots to the steak and stir to combine. When the potatoes are done, remove them from the oven (edges will be starting to brown). Spoon the steak and veggies onto the potato crust in an even layer and follow with the rest of the gravy. Return the dish to the oven to bake for another 15-20 minutes. Allow to cool for a few minutes and slice into 8 equal pieces to serve.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1/8th of the recipe) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1/8th of the recipe) serving:
306 calories, 19 g carbs, 1 g sugars, 13 g fat, 4 g saturated fat, 29 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 8 SmartPoints/ Purple: 6 SmartPoints (if using zero point hash browns, if not then use the Blue points)
Weight Watchers Points Plus:
8 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

29 comments on “Meat and Potatoes Bake”

  1. Where can I find Gravy Master seasoning and browning sauce? This sounds SO good.

  2. Looks good
    I will try it with Caulaflower tator tots

  3. I love casseroles! I have almost everything to make this already – can’t wait. You should do a turkey/dressing/cranberry something casserole for Thanksgiving leftovers! 🙂 Love all of your stuff – you make weight watchers do-able.

    • Yum! I always want to do something like that but it’s really hard because everyone uses different stuffing and different cranberry sauce etc, so my points calculations probably wouldn’t be that helpful for leftovers :/

  4. If you can’t find Gravy Master, what can be used in its place?

  5. At my store the Gravy Master is called “Kitchen Bouquet 🙂
    This looks delicious!!

  6. Writing down all the ingredients to pick this up at the store today. Love the hashbrown base!!

  7. Just made this for dinner tonight and it was delicious. It got rave reviews from my husband who loves shepherd’s pie and he went back for seconds. I was pleasantly surprised how tender the meat was too.

  8. Made this for our family and it was delicious! I will make this again.

  9. I made this tonight and it was good, but the potatoes didn’t firm up at all. I cooked them for 35 minutes and they were browning on the edges. Should I have cooked them until the entire pan was browning before adding the rest?

  10. How much is in a serving – one cup / two cups ?

  11. How much is in a serving – one cup / two cups ?

  12. serius, make me hungry… laper euy

  13. How much is a serving?

  14. How much is a serving????

    • This makes 8 servings so you just cut the casserole into 8 pieces and each one is a serving 🙂

  15. I haven’t tried this yet, but just wondering from anyone who has, would adding some corn be good as well? Thanks!

  16. This is the yummiest most delicious comfort food I’ve had since starting weight watchers! thank you so much for your wonderful recipes and hard work!

  17. Made this one for dinner last night and I love it! Thanks!

  18. Has anyone tried cutting this down for 2 or 4 servings? Only 2 of us and 8 servings is alot

  19. Gave this recipe a try tonight and WOW! SO GOOD! I did tweak it a little bit. Two days before I made it, I cooked a 3 pound batch of sirloin cut for stir fry, available at my grocery in a Crock-pot in beef broth, and used half of that instead of cooking the beef for this while the potatoes cooked. It worked beautifully! The meat was tender, and the gravy was awesome with it. Definitely going to make it again, especially on cold nights like tonight! Thanks for creating this recipe.

  20. I think my son will enjoy this recipe. When he moved out of state. I would make him freezer friendly meals to take back home. I stopped when he decided to try Keto.. anyway he recently mentioned that he misses my meals. So I will make him this and a few others. Thank you!

  21. OMG!! What a way to kick off casserole season. I added onion powder to my beef, veg, and gravy mixture before final bake. This one is definitely going into rotation.5 stars

  22. The taste of the casserole was good but the potatoes were very soft, so when served everything just broke apart. It ended up looking like beef stew with shredded potatoes mixed in. I’ll try baking the potatoes longer if I make this dish again. 

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