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Tue, April 1, 2014
Wheat Berry Shepherd’s Pie
Another great meatless version of a classic dish, this Shepherd's Pie recipe has incredible texture and taste!

I cup wheat berries
2 T. olive oil
Fresh ground black pepper
2 cups onions, peeled and finely chopped
2 sprigs fresh thyme, chopped
2 garlic cloves
1 stick of butter
2 T. tomato puree
2 T. flour
1 cup red wine
1/3 cup Worcestershire sauce
1 liter chicken stock (or vegetable stock)
2 lbs. peeled potatoes
½ cup of milk
2 egg yolks
½ cup grated parmesan cheese
1 ½ lbs. of frozen kernel corn
Fresh ground white pepper
  1. In a large covered pot, cook 1 cup of wheat berries in 2 ½ cups of water for 15 minutes.  Set aside.
  2. Add the onion to the large frying pan with the thyme and garlic and one tbsp. of butter.  Cook until soft and translucent.   Add the wheat berries and tomato purée, then sprinkle over with flour. Cook stirring constantly for 2-3 minutes to cook the flour. 
  3. Add the red wine, chicken stock and Worcestershire sauce.  Bring to a boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
  4. Cook the potatoes in a large pot of water.  Drain and mash the potato until creamy and smooth or use a potato-ricer. Put into a medium-sized mixing bowl. Place the milk and the rest of the butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks, Parmesan cheese and seasoning with salt and white pepper.  Mix well.
  5. Grease a 9 X 13 baking dish with the olive oil.  Evenly spread the wheat berry mixture on the bottom of the baking dish.  Then add the corn evenly over the wheat berry mixture.  Finally, top with the creamed potato. Use a fork to rough up the top. 
  6. Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.  If desired, use the broiler for a few minutes to brown the top.
  7. Allow 10 minutes to cool and serve.

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