Name: Low-Carb Cauliflower and Pulled Pork Shepherd's Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 head cauliflower, cut into bite-sized pieces; cooking spray; 1.5 pounds cooked pulled pork; 1 (15 ounce) can peas, drained; 0.5 (15 ounce) can sliced carrots, drained; 1 (10.75 ounce) can condensed cream of mushroom soup; 0.25 cup milk; salt and ground black pepper to taste; 0.75 cup shredded Cheddar cheese

Ingredients

1 head cauliflower, cut into bite-sized pieces
cooking spray
1.5 pounds cooked pulled pork
1 (15 ounce) can peas, drained
0.5 (15 ounce) can sliced carrots, drained
1 (10.75 ounce) can condensed cream of mushroom soup
0.25 cup milk
salt and ground black pepper to taste
0.75 cup shredded Cheddar cheese

Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 3

While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
Step 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.
Step 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.
Step 6

Bake in the preheated oven until bubbly and heated through, about 25 minutes.

Enjoy your meal!