Pork with Parsnip Cobbler


Pork with parsnip cobbler

Pork with sweet parsnip is a delectable preparation that is perfect for an autumnal lunch or dinner. The combination of pork and parsnip is such that it does not require much of an accompaniment. You can try out this standalone dish during your fall holidays.


  • Author: Debasree
  • Prep Time: 45 mins to 1 hour
  • Cook Time: 2 hours and 15 minutes
  • Total Time: 3 hours approximately


  • Vegetable oil- 6tsp
  • Diced pork- 900g

  • Finely sliced small onions- 2

  • Finely minced celery sticks- only one

  • Dried apricot ready to eat- 225g

  • Finely grated lemon zest- only one

  • Finely peels and chopped Cox’s apples- 2

  • Crushed garlic cloves – 3

  • Sage, rosemary and each finely diced fresh thyme- 2

  • Curry powder- one wholesome pinch

  • Ground fennel seeds- half tablespoon
  • Bottle red wine- ½ 

  • Vegetable stock- 600 ml

  • Parsnip- 650g

Ingredients for making the cobbler crust

  • Self-raising flour- 200g

  • Minced suet- 85g

  • Grated chilled butter- 50g

  • Fresh chopped parsley- 3tsp

  • Juice of lemon and grated zest- only one

  • Beaten egg for glaze- 1


  • Take a large pan and pour 2 tablespoons of oil. 
  • Once heated, pour the pork and fry them in batches for at least five minutes. 

  • Use a slotted spoon to pick out the pork once it turns brown and keep them aside. 

  • Pour the onions into the pan and saute it for a minimum of six minutes until it becomes soft and turns into a golden colour. 

  • To the pan, add the pork again along with sprinkled flour. 

  • Now stir it well and cook it for up to a minute. 

  • Pour the apricot, lemon celery, apples, orange zest, herbs, spices and garlic. 

  • Now add the stock and wine and let it reach the simmering point. 

  • Now put a cover on it and cook it for at least 1and 1/4 hours or till the time pork becomes soft. 

  • Now draw the pork out of the heat. 

  • In the meantime, keep the oven heated from beforehand to oven 180C 200C/Gas 6/Fan. 

  • Remove the skin of the parsnip and cut it in dice in 2.5cm/1. 

  • Keep the residual oil in a roasting tin and heat it in the oven for five minutes. 

  • Now the parsnip chunks need to be dipped in the roasting tin and coated in the heated oil. 

  • Roast it in the oven for at least half an hour till the parsnip turns golden brown. 

  • Drain the excess oil and keep it aside. 

  • As the pork has already become tender, add the parsnip and stir it well. 

  • Take an ovenproof dish of 2litre and pour 3 ½ pints in it and let it cool.

  • For making the cobbler crust, filter the flour and then season it. 

  • Pour the butter, parsley and suet and gently in the flour mix it using a fork. 

  • In the centre of the flour, create a well and pour the juice and lemon zest and make it a soft dough. 

  • If the dough becomes too dry pour some cold water but remember not to knead it as it can become hard due to kneading. 

  • Bring down the temperature of the oven to 160C and 180C/Gas and 4/fan. 

  • Over a gentle flour surface, roll dough to 1/4in thickness and slice them into nice rounds using a pastry cutter. 

  • Assemble the rounded up doughs in a way that they gently overlap one another. 

  • Now this dough needs to be brushed with the beaten egg and baked for minimum 45 minutes in the oven till the time the crust turns golden. 


  • Serving Size: 8
  • Calories: 825KCal
  • Sugar: 0g
  • Sodium: 0.88g
  • Fat: 29g
  • Saturated Fat: 10g
  • Fiber: 7g
  • Protein: 31g

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