Herb Crusted Topside Roast

Ingredients

• 1.2 kg Topside roast
• 12 French shallots peeled, halved
• 3 large Carrots peeled, chopped
• 1 tbsp Olive oil
• 2 cloves Garlic crushed
• 2 tbsp Wholegrain mustard
• ¼ cup Fresh herbs (we used thyme, rosemary, oregano) finely chopped
• 375 ml Beef stock
• 125 ml Red wine
• 800 g Potatoes peeled, cut into 3cm pieces
• 20 g Butter cubed
• ⅓ cup Full-cream milk
• ¼ cup Parmesan shavings finely grated
• Steamed sugar snap peas and pre-made gravy to serve