Deconstructed Shepard's Pie

If you are craving easy and delicious comfort food, grass fed beef simmered with vegetables in a rich sauce is it! When topped with fried sweet potatoes, this is a Paleo remake of traditional Shepard's pie that will be your new go to week night fix.

Ingredients:
1 1/2 pounds ground grass fed beef
1 sweet onion chopped
3 cloves fresh garlic minced
1 cup carrots diced
1/2 cup celery diced
2 cups fresh green beans cut into pieces
1 can organic gluten free non-condensed vegetable soup (Amy's brand)
1 teaspoon fish sauce
1 tablespoon basil
Sea salt and fresh ground black pepper to taste
1 large sweet potato (peeled and diced)

Method:
1.) In a large Dutch oven (or pot) heat 1 tablespoon of EVOO over medium high heat. Add in ground beef, onions, and garlic. Cook until beef is browned and drain fat if desired.
2.) Add in carrots, celery green beans, soup, fish sauce, basil, black pepper, and sea salt to taste.
3.) Bring to a simmer stirring occasionally. Reduce heat to low, cover with lid and continue simmering for 45 minutes or until vegetables are tender and soup has thickened. Remove from heat and let cool 10 minutes while sweet potatoes are cooking.
4.) In a cast iron skillet, cook diced sweet potato in coconut oil until crisp and golden brown. Serve sweet potatoes over Shepard's pie.