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Pastai'r Bwthyn (Cottage-style Pie)

Pastai'r Bwthyn (Cottage-style Pie) is a traditional Welsh (Cymric) recipe for a dish of minced lamb with leeks topped with mashed potato (basically a Welsh shepherd's pie). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cottage-style Pie (Pastai'r Bwthyn).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6–8

Rating:

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

Original Recipe

Dyma fersiwn traddodiadol Cymreig o Shepherd's Pie clasurol Prydeinig.

Cynhwysion:

450g o gig oen mân
1 nionyn wedi gratio
1kg o datws wedi berwi a stwnsio
1 foronen wedi gratio
2 gennin wedi tafellu'n fân
2 llwy fwrdd o flawd
1 ciwb stoc eidion
450ml o ddŵr
2 llwy fwrdd o fenyn
lliw grefi
halen a phupur du

Dull:

Toddwch y menyn mewn padell a defnyddiwch i ffrio'r nionyn a'r cennin nes eu bod wedi dechrau brownio (tua 8 munud). Trosglwyddwch y llysiau i fowlen (gan adael yr olew ar ol). Nawr ffirwch y cig yn y badell nes mae wedi brownio. Trosglwyddwch y cig yn ofalus i'r bowlen byda'r cennin a'r nionyn (gadewch y saim ar ol). Cymysgwch y blawd i mewn i'r saim sydd ar ol yn y badell i wneud roux. Ffriwch am tua 2 funud yna ychwanegwch y dŵr gan gymusgu yn drwyadl. Blaswch gyda'r ciwb stoc ac ynchwanegwch liw grefi (os y mynwch). Cynheswch y gymysgfa nes wedi twchu yna tymnnwch oddi ar y tân. Cymysgwch y moron i mewn i'r gymysgfa cig, nionod a chennin. Cymysgwch yn dda yna trosglwyddwch y gymysgfa i desgil pobi. Ychwanegwch ddigon o'r grefi i orchuddio'r cig yna stwnsiwch y tatws, ychwanegwch halen a phupur a defnyddiwch i orchuddi;'r cymysgfa cig. Trosglwyddwch y ddesgil i bopty wedi ei gyn-gynhesu i 180°C a phobwch am tua 35 munud, neu nes fod pen y tatws wedi brownio'n euraidd. Gweinwch gyda llysiau gwyrdd.

English Translation

Despite the name (which is a literal translation) this is the traditional Welsh version of a Shepherd's Pie.

Ingredients:

450g lamb (either minced or very finely diced)
1 onion, grated
1kg potatoes, boiled and mashed
1 carrot, grated
2 leeks, finely sliced
2 tbsp plain flour
1 beef stock cube
450ml water
2 tbsp butter
gravy browning, as needed
salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a pan and use to fry the onion and the leeks until they have begun to colour (about 8 minutes). Transfer the vegetables to a bowl (leave the butter behind). Now fry the meat in the pan until it's browned nicely. Transfer the meat carefully to the bowl with the onion mixture (leave the fat behind). Stir the flour into the fat remaining in the pan to form a smooth roux. Fry this for 2 minutes, stirring constantly, then add the water and mix thoroughly. Add the beef stock cube (along with gravy browning, if needed). Heat the mixture until it has thickened then take off the heat.

Mix the carrots into the meat mixture along with the onions and the leeks. Combine thoroughly then transfer the mixture to a baking dish. Add enough of the gravy to cover the meat then mash the potatoes, add a little salt and black pepper and use this to cover the meat completely.

Transfer the dish to an oven pre-heated to 180°C and bake for about 35 minutes, or until the top of the potatoes are a golden brown. Serve with green vegetables.