Country Pork And Parsley Cobbler

• 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

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.

pork shoulder, vegetable oil, swede, carrots, leeks, stalks celery, boiling beef stock, tomato puree, fresh parsley, pearl barley, salt, black pepper, flour, frais, fresh parsley, salt, black pepper

Taken from www.food.com/recipe/country-pork-and-parsley-cobbler-99000 (may not work)