6 tbsp vegetable oil
900g diced pork
1 tbsp gluten free plain flour
2 celery sticks, finely chopped
2 carrots, finely chopped
2 tsp each finely chopped fresh thyme, rosemary and sage
½ bottle red wine
600ml vegetable stock
For the cobbler crust
200g gluten free self-raising flour
85g shredded suet
50g chilled lactose free 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 sprinkle in the flour. Cook for 1 minute, stirring well.
Add the celery, carrots, 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.
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.
For the cobbler crust, sift the gluten free 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 (gluten free) 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.
Recipe adapted from: Good Food