Vegetarian Shepherd'S Pie With Sweet Potato Topping

• 1 tablespoon olive oil
• 4 shallots peeled, quartered
• 1 carrot peeled and chopped
• 1 pound button mushrooms halved
• 2 cloves garlic peeled and finely chopped
• 4 sprigs thyme
• 1/2 cup red wine
• 14 ounces cannellini beans
• 14 ounces chopped tomatoes
• 1 tablespoon balsamic vinegar
• 1 pound sweet potato peeled and chopped
• 1/4 cup milk
• 1 tablespoon butter
• 2 ounces cheese aged, grated
• 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, mushrooms, garlic, thyme, red wine, beans, tomatoes, balsamic vinegar, sweet potato, milk, butter, cheese aged, mixed greens

Taken from www.yummly.com/recipe/Vegetarian-Shepherd_s-Pie-with-Sweet-Potato-Topping-1400609 (may not work)