Vegan Split Pea Shepherd's Casserole
A hearty and flavorful vegan shepherd's casserole packed with split peas, vegetables, and topped with a creamy mashed potato layer.
10 min
Prep
15 min
Cook
4
Serves
430
Calories
Macros · per serving
31g protein
75g carbs
8g fat
Ingredients
For 4 servings
- 2 cups split peas
- 4 potato
- 2 carrot
- 1 cup frozen peas
- 1 onion
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the split peas under cold water and set aside.
- 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
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
Add minced garlic to the skillet and cook for another minute.
- 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
Meanwhile, preheat the oven to 375°F (190°C).
- 7
Once the potatoes are cooked, drain and mash them with a bit of olive oil, salt, and pepper to taste.
- 8
Add frozen peas to the split pea mixture and cook for another 2 minutes.
- 9
Transfer the split pea mixture to a casserole dish, spreading evenly. Top with the mashed potatoes, smoothing with a spatula.
- 10
Bake in the preheated oven for 5 minutes to set the top. Serve warm.
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