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Tarten Sibolau a Bacwn (Shepherd’s Pie with Cheese-crusted Leek Topping)

Pastai Bugail gyda Gorchudd Cennin Cawsiog (Shepherd’s Pie with Cheese-crusted Leek Topping) is a modern Cymric (Welsh) recipe for a classic shepherd's pie, but with the modern twist of having the mash topped with leeks and cheddar cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Shepherd’s Pie with Cheese-crusted Leek Topping (Pastai Bugail gyda Gorchudd Cennin Cawsiog).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Lamb Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Gellir baratoi y rysáit hwn naill ai gyda briwgig oen ffres (pastai bugail), briwgig eidion ffres (pastai bwthyn), briwgig carw (pastai heliwr) neu friwgig eidion neu gig oen ar ol rhost (ac os felly, torrwch yr amser coginio cychwynnol i 15 munud). Yn y rysáit a ganlyn rydym yn defnyddio briwgig oen ffres, a’r hyn sy’n rhoi’r pryd hwn yn y categori pum seren yw’r crwst blasus o gaws a chennin.

Cynhwysion:

450g briwgig oen
1 llwy fwrdd o olew olewydd
2 nionyn canolig, wedi'u plicio a'u torri
75g moron, wedi'u plicio a'u torri'n fân
75g rwden, wedi'u plicio a'u torri'n fân
½ llwy de o bowdwr sinamwn
1 llwy de o ddail teim ffres, wedi'u torri
1 llwy fwrdd o bersli ffres, wedi'i dorri
1 llwy fwrdd o flawd plaen
300ml stoc cig oen
1 llwy fwrdd piwrî tomato
halen a phupur du wedi'i falu'n ffres

Ar gyfer y brig:
55g Cheddar aeddfed, wedi'i ratio'n fras
2 gennin canolig, wedi'u glanhau a'u torri'n dafelli 1cm o drwch
900g o datws (Desirée neu King Edward yn ddewisol)
50g o fenyn
halen a phupur du wedi'i falu'n ffres

Dull:

Gosodwch badell ffrio ddofn neu sosban dros wres canolig. Ychwanegwch yr olew a'i ddefnyddio unwaith yn boeth i ffrio'r nionod nes yn feddal a chyda dim ond arlliw brown ar yr ymylon (tua 5 munud). Ychwanegwch y foronen wedi'u torri a'r rwden a'u coginio am 5 munud ychwanegol, yna tynnwch y llysiau o'r badell a'u rhoi i'r naill ochr. Cynyddwch y gwres a browniwch y cig mewn sypiau, gan ei droi o gwmpas i gael lliw da drosodd i gyd. Efallai y bydd fforc bren yn ddefnyddiol yma, gan ei fod yn helpu i dorri talpiau o'r briwgig i fyny. Ar ôl hynny, ychwanegwch sesnin hael o halen a phupur du i'r cig, yna ychwanegwch y llysiau wedi'u coginio ynghyd â sinawon, teim a phersli. Nesaf, gwasgarwch y blawd drosodd a throwch i mewn fel ei fod yn amsugno'r sudd, yna ychwanegwch y stoc yn raddol i'r gymysgedd cig nes ei fod wedi'i ymgorffori i gyd. Yn olaf, trowch y piwrî tomato i mewn. Ar y pwynt hwn, trowch y gwres i lawr, rhowch y caead ar y sosban a gadewch iddo goginio'n ysgafn am tua 30 munud. Tra bod y cig yn coginio gallwch baratoi'r haen uchaf. Pliciwch y tatws, torrwch nhw’n ddarnau o faint cyfartal a’u rhoi mewn stemar wedi’i osod dros sosban fawr o ddŵr berwedig, ysgeintiwch ychydig o halen arno, rhowch gaead arno a’i stemio nes eu bod yn hollol dyner (tua 25 munud). Tra bod hyn yn digwydd, cynheswch y popty i 200°C (180°C ffan/400°C/marc nwy 6). Pan fydd y tatws yn dyner, draeniwch y dŵr i ffwrdd, dychwelwch nhw i'r sosban, gorchuddiwch â lliain te glân i amsugno'r stêm a'u gadael am tua 5 munud i sychu. Nesaf, ychwanegwch y menyn a'u stwnsio nes eu bod yn llyfn - y ffordd orau o wneud hyn yw gyda chwisg llaw trydan. Peidiwch â chael eich temtio i ychwanegu unrhyw lefrith, oherwydd mae angen i'r tatws stwnsh ar ben y pastai fod yn weddol sych. Blaswch ac ychwanegu mwy o halen a phupur du os oes angen. Pan fydd y cig yn barod, rhowch ef yn y ddysgl bobi a'i lefelu â chefn llwy. Ar ôl hynny, taenwch y tatws stwnsh yn gyfartal dros ben popeth. Nawr taenellwch y cennin dros y tatws, gwasgarwch y caws dros y cennin yna trosglwyddwch i'ch popty poeth a'i bobi ar silff uchel o'r popty am tua 25 munud, neu nes bod y pen fel crwst ac yn euraidd.

English Translation

This recipe can be made with either fresh minced lamb (shepherd’s pie), fresh minced beef (cottage pie), fresh minced venison (huntsman's pie) or minced leftover beef or lamb from a cooked joint (in which case, cut the initial cooking time to 15 minutes). In the following recipe we’re using fresh minced lamb, and what puts this dish in the five-star category is the delicious crust of cheese and leeks.

Ingredients:

450g (1 lb) minced (ground) lamb
1 tablespoon olive oil
2 medium onions, peeled and chopped
75g (3 oz) carrot, peeled and finely chopped
75g (3 oz) swede, peeled and finely chopped
½ tsp ground cinnamon
1 tsp fresh thyme leaves, chopped
1 tbsp fresh parsley, chopped
1 tbsp plain flour
300ml (1 1/4 cups) lamb stock
1 tbsp tomato purée
salt and freshly-ground black pepper

For the topping:
55g (2 oz) mature Cheddar, coarsely grated
2 medium leeks, cleaned and cut into 1cm (1/2 in) thick slices
900g potatoes (Desirée or King Edward for preference)
50g (2 oz) butter
salt and freshly-ground black pepper

Method:

Place a deep frying pan or saucepan over medium heat. Add the oil and once hot use to fry the onions until soft and just tinged brown at the edges (about 5 minutes). Add the chopped carrot and swede and cook for and additional 5 minutes, then remove the vegetables and put them to one side.

Increase the heat up and brown the meat in batches, tossing it around to get it all nicely coloured all over. You may find a wooden fork helpful here, as it helps to break up the mince. After that, give the meat a generous seasoning of salt and black pepper, then add the cooked vegetables along with cinnamon, thyme and parsley.

Next, scatter over and stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated. Finally, stir in the tomato purée. At this point, turn the heat right down, put the lid on the pan and let it cook gently for about 30 minutes.

While the meat is cooking you can prepare the topping. Peel the potatoes, cut them into even-sized pieces and place in a steamer fitted over a large pan of boiling water, sprinkle with some salt, put a lid on and steam until they’re completely tender (about 25 minutes). While this is happening, pre-heat the oven to 200°C (180°C fan/400°C/gas mark 6).

When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them until smooth – the best way to do this is with an electric hand whisk. Don’t be tempted to add any milk here, because the mashed potato on top of the pie needs to be fairly dry. Taste and add more salt and black pepper if necessary.

When the meat is ready, spoon it into the baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over the top.

Now sprinkle the leeks over the potato, scatter the cheese over the leeks then transfer to your pre-heated oven and bake on a high shelf of the oven for about 25 minutes, or until the top is crusty and golden.