Mushroom and Sweet Potato Potpie

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

⅓ 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

1-½ cups mushroom broth or vegetable broth, divided

2 bay leaves

1 tablespoon balsamic vinegar

2 tablespoons reduced-sodium soy sauce

¼ cup cornstarch

3 to 4 small sweet potatoes, peeled and thinly sliced

¾ teaspoon coarsely ground pepper

½ teaspoon salt

Directions at tasteofhome.com

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