Meat and Potatoes Bake
Ingredients
The base
-
20
oz
refrigerated shredded hash brown potatoes
-
3
tablespoons
olive oil
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
The gravy
-
5
tablespoons
light butter
-
¼
cup
flour
-
2
cups
reduced sodium fat free beef broth
-
½
teaspoon
Gravy Master seasoning and browning sauce
The filling
-
1 ½
lbs
raw lean and trimmed sirloin tip steak
-
1
cup
frozen peas and carrots
Instructions
- Preheat the oven to 375°F and prepare a 9x13 baking dish.
- Mix shredded potatoes with 2 tablespoons of olive oil, salt, and 1/8 teaspoon of pepper, then press into the baking dish.
- Bake the potato crust for 35 minutes.
- In a saucepan, melt 4 tablespoons of butter, then whisk in flour gradually and cook for a few minutes.
- Slowly add beef broth to the flour mixture, whisking until smooth, then add the gravy master and bring to a boil.
- In a skillet, heat the remaining oil and butter, sear the steak cubes, seasoning with salt and pepper.
- Combine the seared steak with the gravy and frozen peas and carrots.
- After baking the potato crust, layer the steak mixture on top and pour remaining gravy over it.
- Bake for an additional 15-20 minutes, then cool slightly before slicing into 8 pieces.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
13g
Total carbohydrates
19g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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