Ingredients

Step by step

1. Heat the oil in a casserole or heavy-based saucepan over a medium-high heat. Sear the diced pork in batches until lightly golden all over, and some of the fat renders out. Scoop out onto a plate, and cook the remaining pieces.
2. Add the onion to the pork fat left in the pan and fry until soft. Stir in the flour, then add the cider, a splash at a time, scraping the bottom of the pan to get all the sticky juices into the gravy. Return the pork to the pan. Add the chopped sage, top up with water to cover the meat, and season.
3. Cover and simmer on low for 2-2 1⁄2 hours until the meat is falling apart. You may need to add a splash of water, but you want it reduced enough to make a thick gravy without sticking to the base.
4. Peel and cut the parsnips into bite-sized chunks and add to the casserole for the last 30 minutes of cooking. Simmer, uncovered, to reduce the gravy if needed, and until the parsnips are tender. Leave to cool. Cover and chill if making the day before.
5. Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Tip the filling into an ovenproof pie dish (about 30cm x 20cm x 7cm). Wet the lip of the dish with a little water and lay the pastry on top, sticking it down. Neaten the edges, cutting away any excess pastry, and decorate with the trimmings, using the milk to stick them on. Use a fork to crimp the sides, and brush over more milk to glaze. Snip a few steam holes with some scissors or a sharp knife and bake for 40 minutes until golden brown. Add the sage leaves, brushed with a little milk, for the last 5 minutes to decorate, if you like.