(Not Quite) Shepherd’S Pie (Low Carb)

• 2 pounds shredded pulled pork
• 1 large butternut squash, 1/2 inch cubes
• 9 large carrots, 1/4 inch slices
• 4 large sweet onion, large chop
• 12 ounces tomato paste
• 8 ounces tomato sauce
• 1 head cauliflower
• 1 cup sour cream
• 1.5 cups grated parmesan cheese (fresh)
• 3 tablespoons diced roasted garlic
• 1 cup shredded cheddar cheese

1. topping: rough cut large pieces of cauliflower, place on parchment-lined pan, spray with oil, roast for 20-30 minutes at 400F until golden
2. partially caramelize the onions in EVOO and then mix in the pork
3. when heated through, add in the butternut squash and the carrot slices
4. add tomato paste and sauce, mix well, heat through
5. continue to heat and mix until the carrots are tender (get back to the topping when the cauliflower is done)
6. add spices and/or herbs to your taste (I added thyme, oregano, black pepper)
7. back to the topping: remove and chop the cauliflower, place into food processor and process; add sour cream and process; add parm cheese and process; add garlic and process
8. For one pie: place about 1/3 of the meat and vegetable mixture in a 9x9 baking dish, top with the mashed cauliflower, bake at 350F for 20-30 minutes until top is browning and the meat is bubbling; remove and add cheddar, return for a final 10-15 minutes
9. refrigerate the extra filling and use it for other purposes; I use a low carb wrap with added cheese, topped with a red sauce, and bake enchilada style, topping with sour cream
10. or, heat and mix with a serving of Banza chickpea pasta and a little sauce
11. or, heat and serve over some riced cauliflower
12. or, heat and put into a low carb pita (Joseph's flax)

pulled pork, butternut squash, carrots, sweet onion, tomato, tomato sauce, cauliflower, sour cream, parmesan cheese, garlic, cheddar cheese

Taken from food52.com/recipes/74372-not-quite-shepherd-s-pie-low-carb (may not work)