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Country Pork and Parsley Cobbler

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“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.)”
2hrs 25mins

Ingredients Nutrition


  1. In a skillet, heat the oil and fry the pork until lightly browned.
  2. Add the vegetables and stir over a medium heat until they start to color lightly.
  3. Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
  4. Mix well.
  5. Season with salt and pepper to taste.
  6. 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.
  7. For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
  8. Stir in the fromage frais and the chopped parsley.
  9. Add enough cold water to mix a soft but not sticky dough.
  10. On a lightly floured surface roll out the dough until it's about 1cm thick.
  11. Cut dough into 12-16 triangles.
  12. take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
  13. Top the casserole with the dough triangles, making sure the edges overlap.
  14. Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.

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