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Pastai Pysgotwr (Fisherman's Pie)

Pastai Pysgotwr (Fisherman's Pie) is a traditional Welsh (Cymric) recipe for a dish of flaked fish in a white sauce topped with mashed potatoes and cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Fisherman's Pie.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4–6

Rating:

Tags : Sauce Recipes Vegetable Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

400g o bysgodyn wedi ei bobi, ei oeri a'i bluo (macrell, tiwna, penfras, penwaig, lleden etc)
180g o nionod wedi eu torri'n fân
1 clof o arlleg wedi torri'n fân
600ml o lefrith
60g o flawd plaen
60g o fenyn
ychydig o bersli wedi ei dorri'n fân
1.3kg o datws wedi eu stwnsio gyda 30g o fenyn a 30ml o lefrith neu laeth enwyn
60g o gaws Cheddar aeddfed wedi ei ratio
halen a phupur du i flasu

Dull:

Ffriwch y nionyn a'r garlleg yn ysgafn mewn ychydig o fenyn nes yn feddal (tua 6 munud) yna gosodwch o'r neilltu. Toddwch y 60g o fenyn mewn sosban cyn curo'r blawd i fewn i wneud roux. Coginiwch hwn yn ysgafn am 2 funud yna ychwanegwch y llefrith yn araf, gan guro'n gyson i wneud saws. Cyfunwch y nionod, y pysgodyn a'r persli i fewn i'r saws gan ychwanegu halen a phupur. Berwch y cyfam am funud yna trosglwyddwch i ddesgil adas i'r popty. Paratowch y tatws stwns, gan ychwanegu halen a phupur a phan yn hufennog defnuddiwch i orchuddio'r gymysgfa pysgodyn. Sgeintwich y caws am ben y cyfan yna trosglwyddwch y ddesgil i bobty wedi ei gyn-gynhesu i 180°C. Pobwch am tua 20 munud, neu nes fod pen y gymysgfa wedi lliwio'n frown golau. Gweinwch yn unionsyth gyda pys gardd.

English Translation

Ingredients:

400g baked fish, allowed to cool before being flaked (mackerel, tuna, cod, herring, flatfish etc)
180g onion, finely chopped
1 garlic clove, finely chopped
600ml milk
60g plain flour
60g butter
a little finely-chopped parsley
1.3kg of potatoes, mashed with 30g butter and 30ml of milk or buttermilk
60g mature Cheddar cheese, grated
salt and black pepper, to taste

Method:

Fry the onion and garlic gently in a little butter until soft (about 6 minutes) then set aside.

Melt the 60g of butter in a saucepan before beating-in the flour to make a smooth roux. Cook this, stirring continually, for 2 minutes then slowly add the milk, beating continually to combine. Now add the onion and garlic mix and the flaked fish into the sauce along with the parsley. Season to taste then bring the mixture to a boil and cook for 1 minute before pouring into an oven-proof dish.

Prepare the mashed potatoes and season well. When the mixture is smooth and creamy use to cover the fish mixture. Scatter the cheese over the top then transfer to an oven pre-heated to 180°C and bake for at least 20 minutes, or until the top of the dish is a pale golden brown. Serve hot with garden peas.