Peel potatoes and carrots then cut into chunks. Add potatoes and carrots to mixing bowl. Chop for 5 seconds / speed 6 and set aside.
Cut tomatoes in half and cut out core. Trim zucchini and cut into small pieces. Add tomatoes and zucchini to mixing bowl. Chop for 4 seconds / speed 7. Transfer to bowl with carrots and potatoes and set aside. Clean mixing bowl.
Cut onion into quarters, then peel and cut out the root end. Peel garlic. Add onion, garlic, and half of the butter to mixing bowl. Chop for 5 seconds / speed 7.
Scrape down sides of mixing bowl. Remove the measuring cup and sauté for 5 minutes / 250°F|120°C.
Add reserved potatoes, carrots, tomatoes, and zucchini to mixing bowl. Cut off and discard shiitake stems, then thinly slice shiitakes and add to mixing bowl. Drain and rinse chickpeas, add to mixing bowl.
Add bouillon, thyme, 1 teaspoon salt, 0.5 teaspoon pepper, and wine to mixing bowl. Cook for 12 minutes / 212°F|100°C / speed 1 / reverse.
Slice the button mushrooms. Add mushrooms and tomato paste to the mixing bowl. Cook 15 minutes / 212°F|100°C / speed 1 / reverse.
Divide filling among 6 ramekins and set aside. Preheat oven to 180°C (350°F). Wash and dry mixing bowl.
Cut Parmesan into pieces. Add Parmesan to mixing bowl. Grant for 10 seconds / speed 9. Transfer to a small bowl and set aside. Wash and dry mixing bowl.
Peel sweet potatoes and cut into cubes. Add sweet potatoes, milk, remaining salt, and remaining pepper to mixing bowl. Cook for 25 minutes / 195°F|90°C / speed 1.
Chop for 30 seconds / speed 4. Use spatula to scrape down sides of mixing bowl.
Add remaining butter and three-quarters of the reserved Parmesan to the mixing bowl. Mash for 20 seconds / speed 4. Season to taste.
Spoon mash over vegetable filling in ramekins and spread evenly with spatula. Use a fork to make a pattern on top of each pie. Sprinkle with remaining Parmesan.
Bake for about 25 minutes or until top is starting to brown.
Serve immediately and enjoy your meal!
