Eye of Round Roast and Shepherd's Pie

• 2 lb. eye of round oven roast
• 1 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 tsp. dried thyme
• 1/2 tsp. each salt and pepper
• 1-1/2 cup water
• 1/4 cup all-purpose flour
• 3 cups beef stock
• 1 tbsp. vegetable oil
• 1 lg. onion, chopped
• 1 tsp. dried thyme
• 1-1/2 cup reserved gravy
• 7 cups cubed peeled potatoes (about 2 lb/1 kg)
• 1 lg. carrot, peeled
• 1 cup buttermilk
• milk
• 1-1/3 tbsp. butter
• 1/2 tsp. each salt and pepper
• 1 cup frozen peas

1. Place roast on rack in roasting pan.
2. Combine oil, garlic, thyme, salt and pepper; spread all over top and sides of roast.
3. Pour 1-1/2 cups (375 mL) water into pan.
4. Roast in 500F (260C) oven for 30 minutes.
5. Reduce heat to 275F (140C); roast until thermometer inserted in centre registers 150F (65C) for medium-rare, about 1-1/4 hours, or until desired doneness.
6. Transfer to cutting board.
7. Tent with foil; let stand for 15 minutes before carving half of the roast into slices.
8. Meanwhile, skim fat from pan juices; using flat whisk, whisk flour into juices.
9. Place pan over medium-high heat; cook, whisking, for 1 minute.
10. Pour in stock; bring to boil, whisking and scraping up any brown bits.
11. Reduce heat and simmer until thickened, 2 minutes.
12. Strain; serve all but 1-1/2 cups (375 mL) with sliced beef.
13. SHEPHERD'S PIE: Potatoes and vegetables: Cut remaining roast into large cubes; coarsely chop in food processor and set aside.
14. In large nonstick skillet, heat oil over medium-high heat; cook onion and thyme until softened and golden, about 5 minutes.
15. Add reserved gravy.
16. Stir in chopped beef; simmer for 2 minutes.
17. In saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 8 minutes.
18. Remove carrot; dice and set aside.
19. Drain potatoes and return to dry saucepan; mash together with buttermilk, butter, salt and pepper until smooth.
20. Scrape beef mixture into 8-inch (2 L) square glass baking dish.
21. Cover with carrots and peas; spread mashed potatoes over top.
22. (Make-ahead: Cover and refrigerate for up to 24 hours; add 20 minutes to baking time.)
23. Bake in 400F (200C) oven until filling is bubbly and potatoes are golden, about 40 minutes.
24. Canadian Living Cooks

oven roast, vegetable oil, garlic, thyme, salt, water, allpurpose, beef stock, vegetable oil, onion, thyme, reserved gravy, potatoes, carrot, buttermilk, milk, butter, salt, frozen peas

Taken from www.foodgeeks.com/recipes/21304 (may not work)