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Low-Carb Cauliflower and Pulled Pork Shepherd's Pie
Low-Carb Cauliflower and Pulled Pork Shepherd's Pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Low-carb pulled pork shepherd's pie with mashed cauliflower instead of potato.
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
  • 0.75 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to a toasty 375°F (190°C).
  • Add cauliflower to a pot, cover with water, and bring to a gentle boil. Simmer until tender, about 5 to 7 minutes.
  • As the cauliflower simmers, generously coat a 8x10-inch baking dish with cooking spray.
  • Spread a generous layer of succulent pulled pork at the bottom of the dish. Follow by adding a colorful layer of peas and carrots on top of the pork. Finish by gracefully spooning creamy mushroom sauce over the layered ingredients.
  • Mash cauliflower with a potato masher until creamy yet slightly chunky, adding milk gradually. Spread the mashed cauliflower over the casserole, season with salt and pepper, then top with Cheddar cheese before covering with foil.
  • Bake until golden and bubbling in the preheated oven for roughly 25 minutes.

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