2) Add the onions to the pan, along with a little rapeseed 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.
3) Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with an additional tsp of pepper and the salt. Add in the prepared roasted vegetables.
4) Preheat the oven to 180C/Gas 4. In a 33cm by 23cm baking dish, add in the vegetable and meat mixture. Top with the asiago mashed potatoes and spread evenly, leaving a 2.5cm border of meat mixture exposed.
5) Sprinkle with the grated asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and leave to sit for 15 minutes before serving.
For the roasted vegetables:
1) Preheat the oven to 200C/Gas 6. Wash and dry the vegetables and put on a baking tray.
2) Drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes.
3) Remove the peppers to a plastic bag and when cool enough to handle, remove the skin and seeds. Dice all the vegetables into 2.5cm pieces.
For the Asagio mashed potatoes:
1) In a large casserole dish, add the potatoes, cover with water and add the salt. Bring to a boil over a high heat, then reduce the heat to a strong simmer and cook until the potatoes are fork tender, about 20 minutes. Drain, return to the pot and mash with a potato masher.
2) In a small bowl, add the roasted garlic, 150g of the 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.
For the roasted garlic:
1) Preheat the oven to 200C/Gas 4. Cut the tops off the garlic and put them into a 30cm doubled foil square. Sprinkle with 1 tsp salt, 1 tsp pepper and add the rosemary and thyme sprigs.
2) 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.