Casserol Ceredigion
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Original RecipeCynhwysion
500g o eidion mân Berwch y tatws mewn padell fawr o ddŵr nes bron yn barod (tua 15 munud). Ychwanegwch yr olew i ddesgil casserol addas i'r popty a defnyddiwch i ffrio'n nionyn nes yn feddal (tua 5 munud) nawr ychwanegwch y cig a ffriwch nes yn frown cyn ychwanegu'r tomatos a ffrio nes iddynt ddechrau meddalu (tua 8 munud). Ychwanegwch gweddill y cynwysion (heblaw'r tatws). Dewch a'r gymysgfa i ferwi yna trosglwyddwch i fowlen.
English TranslationIngredients:
500g minced beef Method:Boil the potatoes in a large pan of water until almost cooked through (about 15 minutes) then take off the heat and drain. Meanwhile, add the oil to a casserole dish that's suitable for the oven and use to fry the onions until soft (about 5 minutes). Now add the meat and fry until browned before adding the tomatoes and frying until they begin to soften (about 8 minutes). Add the remaining ingredients (apart from the tomatoes) and bring the mixture to a boil before transferring to a bowl to cool. Layer the meat mixture and the potatoes in a casserole dish before finishing with a neat layer of overlapping potatoes. Cover with a lid and transfer to an oven pre-heated to 170°C and bake for an hour. In the meantime, beat together the yoghurt, flour, mustard powder and sesonings before pouring over the contents of the casserole. Arrange the sliced tomatoes on top then scatter the grated cheese over everything. Return the dish to the oven (uncovered) and bake for 30 minutes, or until the top of the dish is golden brown. Serve with carrots and garden peas. |
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