Low-Carb Cauliflower and Pulled Pork Shepherd's Pie

Mashed cauliflower replaces potato in this lower-carb, pulled pork version of the classic, comforting shepherd's pie.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 359 Calories

Ingredients

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

Recipe 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.