Begin by preheating the oven to 450 f. Also preheat a large skillet with the olive oil.

Dice the onion and add to pan over med low heat. Meanwhile dice the carrot and celery adding to the hot onion.

Season! Add garlic (i used a garlic press but minced mashed or chopped all work depending on personal taste)sea salt and fresh ground pepper. Toss in the butter and dried herbs.

Once everything starts to brown remove from pan but keep warm to be re-added later. Put empty pan on med high heat.

Add mushrooms to pan and sweat that excess liquid out. A pinch of salt will help but don't over do it. The mushrooms suck up any extra butter and oil residue left in the pan and shrink in size.

Add the mushrooms to the veggie mix already set to the side. Add the meat to the pan and cook till brown. Drain the excess grease.

Return everything to the pan plus the drained and rinsed beans. Mix well.

Sauce time. I always try to keep bone stock on hand and used chicken veg. Plus some creamy dressing left from wing night. Add 1/2 of the cheese. Mix it up!

Press a crust in a glass 9inch pie pan

Add the meaty cheesey veggie blend to crust and top with 1/2 remaining cheese, then mashed potatoes and then the rest of the cheese.

Oven time! Top rack with a pan beneath for drip catching. 25-30 min or until browned peaks of potatoes and melted cheese are too tempting.

Let it cool at least 5 min before attempting to cut. Serve hot.