I made a healthier version of shepherd’s pie using leftover pulled pork and starchy potatoes. Because my husband and I enjoyed it so much, I wanted to let people know about this straightforward recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 8×10-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.
- You can use any cheese you prefer.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 1325 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |