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!
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
Preheat the oven to 375 degrees F (190 degrees C).
-
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
While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
-
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
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
Bake in the preheated oven until bubbly and heated through, about 25 minutes.
Nutrition Facts
Per serving
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