Pork & parsnip cobbler

Pork & parsnip cobbler

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(17 ratings)

Prep: 45 mins - 1 hr Cook: 2 hrs, 15 mins


Serves 8
Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Nutrition and extra info

  • Can be frozen at end of step 5

Nutrition: per serving

  • kcal825
  • fat29g
  • saturates10g
  • carbs49g
  • sugars0g
  • fibre7g
  • protein31g
  • salt0.88g
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  • 6 tbsp vegetable oil
  • 900g diced pork



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 small onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp plain flour
  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 225g ready-to-eat dried apricot



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • finely grated zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 Cox's apples, peeled and chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 garlic cloves, crushed
  • 2 tsp each finely chopped fresh thyme, rosemary and sage


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • good pinch of curry powder
  • ½ tsp ground fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • ½ bottle red wine
  • 600ml vegetable stock
  • 650g parsnip



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

For the cobbler crust

  • 200g self-raising flour
  • 85g shredded suet
  • 50g chilled butter, grated



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • finely grated zest and juice of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • beaten egg, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. 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.

  2. 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.

  3. Meanwhile, 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.

  4. 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.

  5. 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.

  6. Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

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Comments, questions and tips

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12th Jul, 2016
Had this for dinner this evening, prepared and cooked yesterday whilst cooking yesterday's simple tea, yes lots of prepping but I thought it was worth it, I stuck to the recipie except for the cobbler I personally don't think the lemon is necessary the cobblers were delicious enough, I think it needs more sauce though next time I will double up on the liquid...will definitely make again
12th Nov, 2013
Time-consuming to prepare, but well worth the effort. Left out the celery & fennel seeds as I dislike both, but to be honest they weren't needed anyway, as there's plenty of flavour without them. I also took onboard the comment re: lack of sauce & kept a careful eye whilst simmering. I found it really only needed the same amount of time as it took to roast the parsnip. Any longer & it would've dried out whilst baking the cobbler crust. I too found the cobbler to be vey lemony, about which I am undecided. However, my Dad & sister thought it was lovely & that it complimented the filling very well, so it's really down to personal taste.
dutes8080's picture
2nd Sep, 2013
Really enjoyed this although it took forever to prepare. Took on board a couple of comments regarding the thickness of the sauce and too lemony cobbler, so I doubled the amount of flour and that worked well for us, also made cobbler with parsley thyme and rosemary which also seemed to work well. One thought for the meat bought the cheapest pork shoulder roasting joint and cubed that. A bit more trouble, sure, but it halved the cost of the pork. Definitely make this again but only on a weekend due to the time element
16th Feb, 2013
I found the cobbler much too lemony, but apart from that it tasted great. Mine had plenty of juice, not too dry at all. I would make it again and leave out the lemon from the cobbler
6th Feb, 2012
Delicious combination - perfect winter warmer. I have coeliac disease so we made the cobbler with gluten free suet and flour - the result was delicious if a little biscuitty. My only criticism would be that the recipe is rather involved to make, so really only a Sunday afternoon dish.
howzy64's picture
24th Nov, 2011
Left out the fennel and the result was a great fruity flavour. Possibly the curry powder is unecessary, though it worked well with the fruit flavours. When I realised the sheer amount of filling that the ingredients produced I made a bigger topping mix and made another dish for freezing. Quite a bit of work to do when making this dish but I'll definitely be doing it again.
16th Oct, 2011
Didn't have time to let it cool - not sure what difference it would have made as it came out nice anyway! Didn't have enough apricots so used some butter nut squash instead (roasted with the parsnips). Found there was plenty of juices in mine. Sweetness was offset by lemon in topping. Will make again.
2nd Oct, 2011
Really tasty. Will make again with less lemon and more cobbler.
19th Jul, 2011
Delicious and froze well. I will make more cobbler next time.
30th Jan, 2011
Quite sweet but naturally so. May be slightly less lemon in the cobbler top. Otherwise a lovely dish. Everyone enjoyed it even the kids.


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