Preheat the oven to 350 degrees F.

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. Stir and cook until brown. Remove the meat mixture from the pan to a bowl. Add the onions to the pan, along with a little canola oil, if needed. Cook for 10 minutes, until lightly caramelized. Return the meats to the pan, then add the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with additional teaspoon of salt and pepper. Add in the prepared Roasted Vegetables

In a 13 by 9-inch baking dish, add in the vegetable and meat mixture. Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed. Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and let sit for 15 minutes before serving.

Preheat the oven to 400 degrees F.

Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1-inch pieces and combine with the cooked meats.

In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. 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. Drain, return to the pot and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper. Mix to combine well and then add to the potatoes. Stir in the milk and adjust the salt and pepper, to taste.

Preheat the oven to 400 degrees F.

Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes. When cool enough to handle, squeeze from the root end to release the garlic pulp.