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Welcome back to Will It Casserole?! In this column, I take your tasty ideas and reimagine them as casseroles. It’s been a bit since we last whipped up a casserole together, and today’s split pea soup twist is the perfect way to jump back in.
Turning soups into casseroles is surprisingly easy—just reduce the liquid and voilà, you've got a hearty filling. For this dish, I stuck to the classic split pea formula, adding ham, carrots, and a lot of onion and garlic. Initially, I considered a bread topping (I do love bread), but at the last minute, I switched it up and opted for mashed potatoes, giving the dish a bit of a shepherd's pie vibe. A sharp commenter suggested finishing it off with crispy fried onions, which was a brilliant idea, because I can't get enough of those. Here's what you'll need to make it yourself:
2 medium white onions, chopped
2 medium carrots, chopped
2 tablespoons olive oil
6 cloves garlic, minced
1/2 cup white wine or dry vermouth
3-4 cups water
1 cup dry green split peas
1 ham bone or ham hock
1 bay leaf
2 cups diced ham
2 large yellow potatoes (about 1 1/2 pounds)
1 stick of butter
1/2 cup half & half
Crispy fried onions for topping
Salt and pepper
Chop the onions and carrots, season with at least a teaspoon of salt, and cook in olive oil over medium-low heat in a large pot or Dutch oven. Let them cook until the carrots are soft and the onions begin to caramelize (about 30 minutes). Add the garlic and cook until it turns golden and releases a fragrant aroma.
Remove the vegetables from the pot and set them aside in a bowl. Deglaze the pot with either wine or vermouth, allowing it to reduce by half. Add three cups of water, then stir in the peas, ham hock, bay leaf, and a teaspoon of salt. Let the mixture cook until the split peas are tender and nearly dry, adding more water as necessary to achieve this consistency (about 45 minutes).
While the peas are simmering, prepare your mashed potatoes however you prefer. I used this Instant Pot recipe but skipped the garlic, and it turned out great. If you don't have an Instant Pot, simply boil the potatoes in a large pot of salted water until they’re soft enough to mash with a fork (about 25 minutes). Drain them and return them to the hot pot, stirring to evaporate any remaining water. Add the butter and half & half, then mash and mix with a wooden spoon or potato masher. Season with salt and pepper to taste.
While you’re mashing and simmering, preheat your oven to 375℉. Once the peas are soft and most of the liquid has evaporated, remove the ham bone (or hock) and bay leaf. Combine the peas with the carrots, onions, and ham, then transfer the mixture to a greased cast iron skillet. Spread about two cups of mashed potatoes on top. Bake uncovered until the mashed potatoes develop a golden color, then top with crispy fried onions and broil for a few minutes until they turn golden. Remove from the oven, let rest for 10 minutes, and serve with sour cream.
