Vegetarian Shepherd'S Pie With Sweet Potato Topping - cooking recipe

Ingredients

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

Preparation

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.
Preheat oven to 375\u00b0F. 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.
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.