How to Prepare the Roast: 1. Preheat oven to 450 degrees F. 2. Season the roast with salt and pepper. Place the roast in a medium roasting pan and cook for 20 minutes. 3. Reduce the temperature to 375 degrees F, and bake for an additional 20 minutes. 4. Toss the vegetables and garlic with the olive oil and season with salt and pepper to taste. Add the vegetables to the roasting pan, and continue cooking for 30 minutes. 5. The roast should be medium rare at this point. How to Prepare the Potatoes: 1. Place the potatoes in a saucepan and cover with cold water, add salt and bring to a boil. Cook until soft. 2. Heat the milk and butter in a saucepan. 3. Drain the potatoes and return to the pan. Add the milk and butter, and mash with a potato masher until smooth. 4. Season with salt and pepper to taste. NOTE: Reserve 2 cups of the mashed potatoes for the Shepards pie, and 2 cups of the roasted vegetables for the pasta. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 4|
|Calories from Fat: 1255 (61%)|
|Amt Per Serving||% DV|
|Total Fat 139.4g||186 %|
|Saturated Fat 70.6g||353 %|
|Monounsaturated Fat 48.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 536.6mg||165 %|
|Sodium 511.2mg||18 %|
|Potassium 3454.8mg||91 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 63.1g|
|Protein 125.4g||179 %|
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Calories per serving: 2058
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