Mushroom And Sweet Potato Potpie

• 1/3 cup olive oil, divided
• 1 pound sliced fresh shiitake mushrooms
• 1 pound sliced baby portobello mushrooms
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary, plus more for topping
• 1 bottle (12 ounces) porter or stout beer
• 1-1/2 cups mushroom broth or vegetable broth, divided
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1/4 cup cornstarch
• 3 to 4 small sweet potatoes, peeled and thinly sliced
• 3/4 teaspoon coarsely ground pepper
• 1/2 teaspoon salt

1. Preheat oven to 400u0b0. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
2. In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
3. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins.
4. Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

olive oil, shiitake mushrooms, baby portobello mushrooms, onions, garlic, fresh rosemary, porter, mushroom broth, bay leaves, balsamic vinegar, soy sauce, cornstarch, sweet potatoes, ground pepper, salt

Taken from www.tasteofhome.com/recipes/mushroom-and-sweet-potato-potpie/ (may not work)