Makes 6 servings
2 tablespoons olive oil, plus more for greasing the pie plate
1 medium yellow onion, sliced
2 medium carrots, peeled and chopped
½ pound cremini mushrooms, sliced
1 cup cooked yellow split peas
2 cloves garlic, minced
1 tablespoon fresh thyme
½ cup vegetable broth
2 tablespoons unsalted butter
½ cup 1 percent milk
½ teaspoon salt, plus more to taste
Pepper, to taste
When temperatures plunge, warm up with this hearty casserole, which works equally well as a weeknight dinner or a holiday main dish. Kids will love the bright, sunny color of the yellow split peas, but green split peas work equally well.
Preheat the oven to 400°F. Lightly grease a 9-inch pie plate with olive oil. Bring a large pot of salted water to a boil.
Add the diced potatoes to the boiling water and cook until fork-tender, 12 to 15 minutes.
While the potatoes cook, add the olive oil and the onion to a large skillet over medium heat. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the carrots and mushrooms and cook another 5 minutes, until the carrots begin to soften and the mushrooms have cooked down. Add the split peas, garlic, and thyme and cook 2 minutes more, then add the vegetable broth. Allow the mixture to simmer while you make the mashed potatoes.
Drain the potatoes and place them back in the pot. Add the butter and use a fork or potato masher to mash the potatoes. Slowly pour in the milk while you continue to mash, using a little bit more or less to reach the consistency you like. Add the salt and pepper, taste, and add more seasoning if necessary.
Transfer the vegetable mixture to the pie plate (there should be some broth still left in the skillet; pour that on top). Smooth with a spatula, then spread the mashed potatoes evenly over the top.
Place the pie plate on a baking sheet and bake for 20 minutes, or until the mashed potatoes are just beginning to brown. Allow to cool for 5 minutes before serving.
Carbohydrates: 50 g
Fat: 9 g
Protein: 9 g
Fiber: 9 g