LOW-CARB CAULIFLOWER AND PULLED PORK SHEPHERD'S PIE

Low-Carb Cauliflower and Pulled Pork Shepherd's Pie image

Using leftover pulled pork I created a shepherd's pie without starchy potatoes for a healthier option. My husband and I loved it so much I wanted to share this simple dish for others to enjoy!

Provided by Carrie Whitney Milburn

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 head cauliflower, cut into bite-sized pieces
cooking spray
1 ½ pounds cooked pulled pork
1 (15 ounce) can peas, drained
½ (15 ounce) can sliced carrots, drained
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup milk
salt and ground black pepper to taste
¾ cup shredded Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place cauliflower in a pot and cover with water; bring to a boil. Reduce heat and let simmer until tender, 5 to 7 minutes.
While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
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.
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.
Bake in the preheated oven until bubbly and heated through, about 25 minutes.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 25.2 g, Cholesterol 86.5 mg, Fat 14.6 g, Fiber 4.9 g, Protein 31.4 g, SaturatedFat 6.5 g, Sodium 1325.4 mg, Sugar 6.4 g