Recipe: Pork and Parsnip Cobbler

Rating: 4.4 stars based on 953 reviews


  • 6 tbsp vegetable oil
  • 900g diced pork
  • 2 small onions, finely sliced
  • 1 tbsp plain flour
  • 2 celery sticks, finely chopped
  • 225g ready-to-eat dried apricots
  • finely grated zest 1 lemon
  • finely grated zest 1 orange
  • 2 Cox's apples, peeled and chopped
  • 3 garlic cloves, crushed
  • 2 tsp each finely chopped fresh thyme, rosemary and sage
  • good pinch of curry powder
  • ½ tsp ground fennel seed
  • ½ bottle red wine
  • 600ml vegetable stock
  • 650g parsnips

For the cobbler crust

  • 200g self-raising flour
  • 85g shredded suet
  • 50g chilled butter, grated
  • 3 tbsp chopped fresh parsley
  • finely grated zest and juice of 1 lemon
  • beaten egg, to glaze


    For the filling

    • Heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside.
    • Add the onions to the pan and fry for 5-6 minutes until soft and golden.
    • Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
    • Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices.
    • Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender.
    • Remove from the heat.


    • Preheat the oven to 200C/Gas 6/fan oven 180C.
    • Peel and cut the parsnips into 2.5cm/1in dice.
    • Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot.
    • Tip the parsnip chunks into the roasting tin and coat in the hot oil.
    • Roast in the oven for 30 minutes until cooked through and golden brown.
    • Drain and set aside.
    • When the pork is tender, stir in the parsnips.
    • Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

    For the cobbler crust

    • Sift the flour and season.
    • Add the suet, butter and parsley and lightly mix in with a fork.
    • Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough.
    • Reduce the temperature to 180C/Gas 4/fan oven 160C.
    • Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick.
    • Cut the dough into rounds using a 7.5cm/3in pastry cutter.
    • Re-roll the trimmings and cut out more rounds until all the dough is used up.
    • Arrange the circles of dough so that they slightly overlap on top.
    • Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.


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