Vegetarian Shepherd'S Pie With Sweet Potato Topping

• 1 tbsp olive oil
• 4 None shallots, peeled, quartered
• 1 None carrot, peeled and chopped
• 1 lb button mushrooms, halved
• 2 cloves garlic, peeled and finely chopped
• 4 sprigs thyme
• 1/2 cup red wine
• 14 oz can cannellini beans
• 14 oz can chopped tomatoes
• 1 tbsp balsamic vinegar
• 1 lb sweet potato, peeled and chopped
• 1/4 cup milk
• 1 tbsp butter
• 2 oz aged cheese, grated
• None None mixed greens, to serve

1. For the filling, heat the oil in a medium saucepan on high. Saute the shallots and carrots 4-5 mins, until golden. Add the mushrooms, garlic and thyme and cook 3-4 mins until tender. Add the wine to the pan to deglaze, cooking and stirring 1 min. Mix in the beans, tomatoes and vinegar. Reduce heat to medium and simmer 10-15 mins until the sauce reduces and thickens.
2. Preheat oven to 375u0b0F. For the sweet potato topping, place the sweet potato in a saucepan and cover with cold water. Bring to a boil and cook 15-20 mins until tender. Drain well and return to pan. Mash with milk and butter and season to taste.
3. Spoon the filling into 4 small ovenproof dishes. Spread with the sweet potato topping and sprinkle with cheese. Bake 8-10 mins until warmed through and cheese is melted. Serve with mixed greens.

olive oil, shallots, carrot, button mushrooms, garlic, thyme, red wine, cannellini beans, tomatoes, balsamic vinegar, sweet potato, milk, butter, aged cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/29087 (may not work)