Country Pork and Parsley Cobbler
- Ready In:
- 2hrs 25mins
- Ingredients:
- 17
- Serves:
-
4
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
-
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.
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Reviews
-
Great winter recipe which is very open to adaptations based on the veggies that are on hand. I made a few subsitutions with good results by using one beet instead of the swede (which I wasn't sure what it was exactly), baby carrots and 1 1/2 onions (in place of the leeks--the grocery store has been out of them). I also used one can of beef broth and one can of V-8 and skipped the tomato puree. I wasn't sure how much flour to use so I used 1/2 cup flour and 1 teaspoon baking powder. I also didn't have any fromage frais (I also wasn't sure what it was) so I used whipping cream in its place. The only change I'll make next time to this recipe is adding a bit of thickner to the cobbler while it is cooking, but that may have been my fault by skipping the tomato puree and using too much broth/juice. Thanks for sharing!
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.