Name: Low-Carb Cauliflower and Pulled Pork Shepherd's Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cauliflower, cut into bite-sized pieces - 1 head; Cooking spray - 1 head; Cooked pulled pork - 1 ½ pounds; Peas, drained - 1 (15 ounce) can; Sliced carrots, drained - ½ (15 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Milk - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Shredded Cheddar cheese - ¾ cup

Ingredients for - Low-Carb Cauliflower and Pulled Pork Shepherd's Pie

1. Cauliflower, cut into bite-sized pieces 1 head

2. Cooking spray 1 head

3. Cooked pulled pork 1 ½ pounds

4. Peas, drained 1 (15 ounce) can

5. Sliced carrots, drained ½ (15 ounce) can

6. Condensed cream of mushroom soup 1 (10.75 ounce) can

7. Milk ¼ cup

8. Salt and ground black pepper to taste ¼ cup

9. Shredded Cheddar cheese ¾ cup

How to cook deliciously - Low-Carb Cauliflower and Pulled Pork Shepherd's Pie

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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 . Stage

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