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
- head cauliflower: 1 piece (cut into bite-size pieces)
- cooking spray:
- ½ pounds cooked pulled pork: 1 piece
- peas: 1 can (15 ounce can, drained)
- carrots: 0.5 can (15 ounce can, drained, sliced)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- milk: 0.25 cup
- salt and ground black pepper: (to taste)
- cheddar cheese: 0.75 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Place cauliflower in a pot and cover with water; bring to a boil. Reduce heat and let simmer until tender, 5 to 7 minutes.
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While cauliflower is cooking, spray an 8x10-inch baking dish with cooking spray.
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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.
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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.
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Bake in the preheated oven until bubbly and heated through, about 25 minutes.
