Low-Carb Cauliflower and Pulled Pork Shepherd's Pie
Description
Mashed cauliflower replaces potato in this lower-carb, pulled pork version of the classic, comforting shepherd's pie.
Ingredients
•
1 head cauliflower, cut into bite-sized pieces
•
cooking spray
•
1 1/2 pounds cooked pulled pork
•
1 (15 ounce) can peas, drained
•
1/2 (15 ounce) can sliced carrots, drained
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1/4 cup milk
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salt and ground black pepper to taste
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3/4 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place cauliflower in a pot and cover with water; bring to a boil. Reduce heat and let simmer until tender, 5 to 7 minutes.
3
While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
4
Layer the bottom of the prepared dish with pulled pork. Layer peas and carrots on top of pork. Spoon cream of mushroom over the top.
5
Using a potato masher, mash cauliflower as you would potatoes. Add milk slowly as you mash to a creamy, but chunky, texture. Add mashed cauliflower to the top of your casserole. Season with salt and pepper; sprinkle Cheddar cheese over the top. Cover the dish with foil.
6
Bake in the preheated oven until bubbly and heated through, about 25 minutes.