Kripalu Recipe: Berkshire Pie

Posted on December 20th, 2013 by in Kripalu Kitchen

BroccoliThis week’s Kripalu Recipe is a rich, delightful broccoli and cheddar cheese pie that will warm up a wintry evening, or serve as a showstopper at your holiday buffet. You can substitute dairy ingredients for vegan options, if you prefer. Enjoy!

Serves 6

1 recipe Basic Pie Crust
2 tablespoons olive oil
4 cups onions (4 to 5 medium onions), cubed
1½ cups green cabbage, chopped
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups mild cheddar cheese, grated (or dairy-free alternative)
1½ cups ricotta cheese (or dairy-free alternative)
½ cup sour cream (or dairy-free alternative)
¾ cup carrots, grated
⅓ cup unbleached white flour (or gluten-free flour)
Prepare Basic Pie Crust and place in a 9-inch pie pan. Preheat oven to 375º F.

To make the filling: In a large, deep skillet, heat the oil and sauté the onions for 3 to 5 minutes, or until translucent. Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5 to 10 minutes. Turn off heat. Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.

Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5 to 10 minutes before serving.


2 Responses to “Kripalu Recipe: Berkshire Pie”

  1. Visitor 2014 February 3, 2014 10:41 am #

    Is the flour at the end just a thickener? Would cornstarch do?

    • KripaluEditor February 3, 2014 9:21 pm #

      Hi there,

      I asked our Executive Chef, Jeremy Smith and here is his response:
      The flour does act as a binder but corn starch wouldn’t work because there isn’t enough liquid—best to use a potato starch instead.

      Best to you!
      -Kim from Kripalu

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