Low-Carb Cauliflower and Pulled Pork Shepherd's Pie

Ingredients

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

Instructions

1. 1

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

2. 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.

3. 3

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

4. 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.

5. 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.

6. 6

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