Pork and red pepper cobblet

Pork, bean and red pepper cobbler

Category: Main meal | Serves: 4 (2 portions can be reheated the next day)

Prep time: 35 minutes | Cooking time: 1 hour, 40 minutes

Ingredients

2 tsp olive oil

280g (10oz) lean, boneless pork shoulder (trimmed of fat), cut into 2.5cm (1in) cubes

175g (6oz) button onions or round shallots, halved

1 large red pepper, sliced

115g (4oz) button mushrooms

1 tbsp plain white flour

400g (14oz) can cannellini beans in water, drained

300ml (1/2 pint) home-made or reduced-salt chicken stock

150ml (1/4pint) dry cider

225g (8oz) can chopped tomatoes

1 tbsp tomato purée

1 Bouquet garni

Freshly ground black pepper

175g (6oz) self-raising wholemeal flour

1/2 tsp baking powder

1 1/2 tsp dried mixed herbs

40g (1 1/2oz) sunflower spread

About 6 tbsp skimmed milk

  1. Preheat oven to 180ºC/fan 160ºC/gas mark 4. Heat olive oil in a flameproof casserole dish. Add pork; cook over a medium heat for about 5 minutes or until lightly coloured (sealed) all over, turning occasionally. Remove pork using slotted spoon; set aside on a plate.
  2. Add onions, red pepper and mushrooms to casserole dish; cook for 5 minutes, stirring occasionally. Stir in white flour; cook gently for 1 minute. Return pork to casserole with beans, stock, cider, tomatoes, tomato purée, Bouquet garni and black pepper to taste; stir to mix. Bring to the boil; cover, transfer to oven and bake for about 1 1/4 hours or until pork is cooked, stirring once or twice. Remove Bouquet garni from the casserole.
  3. Just before cooking time is up, make cobbler topping. Put wholemeal flour into a bowl; stir in baking powder and dried herbs. Rub in sunflower spread until mixture resembles fine breadcrumbs; stir in enough milk to make a soft dough. Turn onto a lightly floured work surface; knead gently. Roll or pat out to 1cm (1/2in) thickness; cut into 9–10 rounds using a 5–5.5cm (2–2 1/4in) plain cutter (re-rolling trimmings).
  4. Remove pork stew from oven; increase oven temperature to
    220ºC/fan 200ºC/gas mark 7. Arrange cobblers on top of stew around edge of dish; brush with a little extra milk. Bake in oven for another 20 minutes or until cobbler topping is cooked and browned.

Cook's tips

  • Try using other canned beans such as red kidney beans
  • Stir 1 1/2 tbsp wholegrain mustard into stew, before arranging herb cobblers on top
  • Serve with cooked green beans and broccoli

Nutritional information

Pork Bean Red Cobbler