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