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Pastei'r Porthmon (Drover's Pie)

Pastei'r Porthmon (Drover's Pie) is a modern Cymric (Welsh) recipe for classic Welsh version of shepherd's pie with a lamb or mutton, onion and carrot filling flavoured with herbs topped with mashed potatoes and oven baked in a pastry crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Drover's Pie (Pastei'r Porthmon).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating:

Tags : Lamb RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma’r fersiwn Gymraeg o bastai bugail (shepherd's pie yn y Saesneg), ond wedi ei henwi ar ôl y porthmyn a fyddai’n mynd â’r defaid, y gwartheg a’r gwyddau i’r farchnad, weithiau dros gannoedd o filltiroedd. Yn wreiddiol byddai hwn wedi'i wneud gyda bwyd dros ben, cig dafad neu gig oen wedi'i goginio, wedi'i ddeisio â chyllell, wedi'i gymysgu â moron wedi eu berwi a nionyn a'i wlychu â grefi a thatws stwnsh dros ben ar ei ben cyn eu pobi yn y popty. Mae rhai moderneiddio yma, ond mae'r pryd yn parhau i fod yn driw i'w ragflaenwyr.

Cynhwysion:

1 pobiad o crwst crystiog persli
400g briwgig oen (mâl).
2 nionyn, wedi'u torri
1 llwy de o garlleg, wedi torri'n fân
1 llwy de mintys, wedi'i dorri
2 llwy de caprau, wedi'u torri
ciwb oxo
olew
3 tatws canolig
1 foronen, wedi'i ferwi a'i deisio
25g o fenyn
sblash o lefrith
halen a phupur du wedi'i falu'n ffres a flas

Dull:

Rhowch sosban dros wres canolig-uchel. Pan fydd yn boeth ychwanegwch 2 lwy fwrdd o olew a'i ddefnyddio i ffrio'r nionyn, y garlleg a'r briwgig oen nes bod y cig oen wedi brownio drosodd (tua 5 munud). Briwsionuch y ciwb oxo drosodd ac yna ychwanegwch y mintys a'r caprau. Ychwanegwch 100ml o ddŵr, dewch a'r cyfan i fudferwi a choginiwch am 10 munud. Yn y cyfamser, berwch y tatws yn barod ar gyfer y mwtrin. Tra bod y tatws yn berwi rholiwch y crwst ar arwyneb gwaith wedi blawdio a’i ddefnyddio i leinio dysgl bastai wedi’i iro (mae tun cacen sbring 23cm mewn diamedr yn addas). Unwaith y bydd y tatws yn dyner (tua 20 munud o goginio) draeniwch a phliciwch (os ydych chi'n berwi yn eu croen). Stwnsiwch y tatws gyda'r menyn nes yn llyfn. Sesnwch yn ysgafn a rhowch o'r neilltu. Rhowch bopeth o'r neilltu i oeri cyn cydosod y pastai. Yn y cyfamser cynheswch eich popty i 200C (180C ffan/400F/Marc Nwy 6.) Cymysgwch y briwgig a'r foronen a'u defnyddio i lenwi'r ddysgl bastai. Rhowch y tatws stwnsh ar ei ben ac yna marciwch ei ben gyda blaenau'r fforc (bydd hyn yn helpu gyda chreisiondeb). Trosglwyddwch y pastai i'ch popty wedi'i gynhesu ymlaen llaw a'i bobi am 30-40 munud, nes bod y toes wedi coginio ac yn euraidd a bod top y tatws stwnsh yn grensiog. Tynnwch y pastai o'r popty, gadewch iddo oeri am 10 munud ac yna gweinwch gyda'ch dewis o lysiau gwyrdd (neu gennin wedi'u ffrio) a grefi.

English Translation

This is the Welsh version of shepherd's pie, but named after the drovers who would take the sheep, cows and geese to market, sometimes over hundreds of miles. Originally this would have been made with leftovers, cooked mutton or lamb, diced with a knife, mixed with cooked carrots and onions and moistened with gravy then topped with leftover mashed potatoes before being oven baked. There are some modernisations here, but the dish remains true to its antecedents.

Ingredients:

1 batch of parsley shortcrust pastry
400g minced (ground) lamb
2 onions, chopped
1 tsp garlic. minced
1 tsp mint, chopped
2 tsp capers, chopped
oxo cube
oil
3 medium potatoes
1 carrot, boiled and diced
25g butter
splash of milk
salt and freshly-ground black pepper to taste

Method:

Place a pan over medium-high heat. When hot add 2 tbsp oil and use to fry the onion, garlic and minced lamb until the lamb has browned all over (about 5 minutes). Crumble over the oxo cube then stir in the mint and capers. Add 100ml (2/5 cup) water, bring to a simmer and cook for 10 minutes.

In the meantime, boil the potatoes ready for the mash.

While the potatoes are boiling roll out the pastry on a floured work surface and use to line a greased pie dish (a 23cm [9 in] diameter springform cake tin is good).

Once the potatoes are tender (about 20 minutes cooking) drain and peel (if you boiled in their skin). Mash the potatoes with the butter and until smooth. Season lightly and set aside.

Set everything aside to cool before assembling the pie. In the meantime pre-heat your oven to 200C (180C Fan/400F/Gas Mark 6.)

Mix together the mince and the carrot and use to fill the pie dish. Top with the mashed potatoes then mark the top with the tines of the fork (this will help with crispness).

Transfer the pie to your pre-heated oven and bake for 30-40 minutes, until the pastry is cooked and golden and the top of the mashed potatoes are crunchy. Remove the pie from the oven, allow to cool for 10 minutes then serve with your choice of greens (or fried leeks) and gravy.