Ingredients
- 6oz green split peas
- 4 oz yellow split peas
- 1 pint vegetable stock
- 1 oz butter
- 2 celery stalks, chopped
- 1 red onion, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 1lb baby spinach leaves
- 1 clove garlic, crushed/finely chopped
- 1 tsp oregano
- 1/4 - 1/2 tsp nutmeg (1/2 tsp sounds like a lot but works really well)
- 1 tsp paprika
- Salt and pepper
- Plenty of mashed potato -- make it firmer than usual with just a little butter and milk. Season with salt and white pepper.
Instructions
Rinse the split peas and put them in a saucepan with the stock. Cover and cook 45-60 minutes until soft and all the stock has been absorbed. The filling seems nicest when they are soft, so cook longer if necessary and add more stock if it evaporates before they're done.
Melt the butter in a large frying pan and add the onion, carrot, celery and pepper. Cook until really tender, about 10-15 minutes.
Add the garlic, oregano, nutmeg and paprika along with salt and pepper to taste. Mix in the cooked split peas. If the mixture seems dry at this point add some additional stock.
Spoon the filling into a casserole dish and then spoon the mashed potato on top.
Bake at 375F for 20 minutes.
