For roast: Roast the vegetables ahead using olive oil, salt, pepper and a small
amount of fresh herbs until tender. Place the cubed roast into a heated skillet
and add the carrot, turnip, sweet potato and onion. Add the herb gravy and the au
jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of
a dish. Place the meat and vegetables around the mashed potato and top with the
sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.
For gravy: Place the olive oil in a sauce pot and heat. Add the garlic, shallots
and fresh herbs. Simmer until the garlic turns to a golden brown. Add the beef stock
and beef gravy and simmer for 5 minutes.