Pastai'r Bwthyn
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Original RecipeDyma fersiwn traddodiadol Cymreig o Shepherds' Pie clasurol Prydeinig. Cynhwysion
450g o gig oen mân 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.
English TranslationDespite the name (which is a literal translation) this is the traditional Welsh version of a Sheperd's Pie. Ingredients:
450g lamb (either minced or very finely diced) 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. |
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