Vegan Split Pea Shepherd's Casserole

Instructions

1. 1

   Rinse the split peas under cold water and set aside.

2. 2

   Peel and dice the potatoes, then add to a pot of salted water. Bring to a boil and cook until tender, about 10 minutes.

3. 3

   While the potatoes cook, dice the onion and carrot. In a large skillet, heat olive oil over medium heat, then sauté onion and carrot for 5 minutes until softened.

4. 4

   Add minced garlic to the skillet and cook for another minute.

5. 5

   Add the rinsed split peas and vegetable broth to the skillet. Bring to a simmer and cook for about 10 minutes until peas are tender, stirring occasionally.

6. 6

   Meanwhile, preheat the oven to 375°F (190°C).

7. 7

   Once the potatoes are cooked, drain and mash them with a bit of olive oil, salt, and pepper to taste.

8. 8

   Add frozen peas to the split pea mixture and cook for another 2 minutes.

9. 9

   Transfer the split pea mixture to a casserole dish, spreading evenly. Top with the mashed potatoes, smoothing with a spatula.

10. 10

    Bake in the preheated oven for 5 minutes to set the top. Serve warm.