Country Pork and Parsley Cobbler

Name: Country Pork and Parsley Cobbler
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless pork shoulder, diced; 1 teaspoon vegetable oil; 1 small swede, diced; 2 carrots, sliced; 2 leeks, sliced; 2 stalks celery, sliced; 3 2/3 cups boiling beef stock; 2 tablespoons tomato puree; 2 tablespoons fresh parsley, chopped; 1/4 cup pearl barley; salt, to taste; black pepper, to taste; 5 ounces plain flour; 6 tablespoons low fat fromage frais; 3 tablespoons fresh parsley, chopped; salt, to taste; black pepper, to taste

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Recipe by -Sylvie-

As we're heading towards autumn again I started to go through my 'Winter Warmers' recipes and thought I should share this one, a warming casserole dish and one pot meal. I found the recipe some time ago in a low cholesterol and low fat cookbook. I usually leave out the celery and add more leek and carrots instead, as I don't like celery. (UK tomato puree = US tomato paste, swede = rutabega and you can use sour cream or creme fraiche instead of the fromage frais, if you can't get any.)

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READY IN: 2hrs 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb boneless pork shoulder, diced
1

teaspoon vegetable oil
1

small swede, diced
2

carrots, sliced
2

leeks, sliced
2

stalks celery, sliced
3 ²⁄₃

cups boiling beef stock
2

tablespoons tomato puree
2

tablespoons fresh parsley, chopped
¹⁄₄

cup pearl barley
salt, to taste
black pepper, to taste
Cobbler Topping
5

ounces plain flour
6

tablespoons low fat fromage frais
3

tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste

DIRECTIONS

In a skillet, heat the oil and fry the pork until lightly browned.
Add the vegetables and stir over a medium heat until they start to color lightly.
Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
Mix well.
Season with salt and pepper to taste.
Cover and place in a preheated oven (180 C/350 F/Gas 4) for about 1-1 1/4 hour, until the vegetables and pork are tender.
For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
Stir in the fromage frais and the chopped parsley.
Add enough cold water to mix a soft but not sticky dough.
On a lightly floured surface roll out the dough until it's about 1cm thick.
Cut dough into 12-16 triangles.
take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
Top the casserole with the dough triangles, making sure the edges overlap.
Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.