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Meat and Potatoes Bake
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5 from 1 vote

Meat and Potatoes Bake

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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)