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1
Preheat the oven to 350 degrees F.
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2
In a large saute pan over medium-high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1/2 teaspoon of the pepper.
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3
Stir and cook until brown.
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4
Remove the meat mixture from the pan to a bowl.
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5
Add the onions to the pan, along with a little canola oil, if needed.
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6
Cook for 10 minutes, until lightly caramelized.
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7
Return the meats to the pan, then add the flour and cook for 2 minutes.
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8
Deglaze the pan with the beef stock and add the Worcestershire sauce.
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9
Adjust the seasoning with additional teaspoon of salt and pepper.
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10
Add in the prepared Roasted Vegetables
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11
In a 13 by 9-inch baking dish, add in the vegetable and meat mixture.
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12
Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed.
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13
Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes.
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14
Remove from the oven and let sit for 15 minutes before serving.
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15
Preheat the oven to 400 degrees F.
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16
Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat.
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17
Sprinkle with the salt and pepper and bake for 45 to 55 minutes.
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18
Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds.
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19
Dice all of the vegetables into 1-inch pieces and combine with the cooked meats.
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20
In a large Dutch oven, add the potatoes, cover with water and add the kosher salt.
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21
Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender, about 20 minutes.
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22
Drain, return to the pot and mash with a potato masher.
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23
In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper.
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24
Mix to combine well and then add to the potatoes.
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25
Stir in the milk and adjust the salt and pepper, to taste.
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26
Preheat the oven to 400 degrees F.
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27
Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square.
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28
Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs.
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29
Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes.
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30
When cool enough to handle, squeeze from the root end to release the garlic pulp.
