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Casserol Ceredigion (Cardiganshire Casserole)

Casserol Ceredigion (Cardiganshire Casserole) is a traditional Welsh (Cymric) recipe for a casserole of layered minced beef and potatoes coated with a yoghurt-based sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cardiganshire Casserole.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

4–6

Rating:

Tags : Spice Recipes Beef Recipes Vegetable Recipes Milk Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

500g o eidion mân
1 nionyn, wedi torri'n fân
1 llwy de o olew
200g o domatos wedi torri
pinsiad o bowdwr cyri
pinsiad o saets sych
200ml stoc eidion
450g o datws wedi tafellu

Ar Gyfer y Grochuddiad:
300ml o iogwrt naturiol
2 ŵy
50g o flawd
pinsiad da o bowdwr mwstad
halen a phupur du i flasu
80g o gaws wedi ei ratio
1 tomato wedi tafellu

Dull:

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. Haenwch y cymysgedd cig a'r tatws yn y ddesgil casserol, gan roi haenen daclus o datws yn ddarnguddio eu gilydd am ben y cyfan. Gorchuddiwch gyda chaead a trosglwyddwch i bopty wedi ei gyn-gynhesu i 170°C a phobwch am awr. Curwch yr wyau, yr iogwrt, blawd, mwstad a'r halen a phupur ynghyd a tywalltwch dros ben cynwys y casserol cyn gosod tafellau'r tomato am ei ben. Sgeintiwch y caws am ben y cyfan yn a dychwelwch i'r popty (heb gaead) am 30 munud nes fod pen y gymysgedd yn euraidd. Gweinwch gyda moron a phys gardd.

English Translation

Ingredients:

500g minced beef
1 onion, finely chopped
1 tbsp oil
200g chopped tomatoes
pinch of curry powder
pinch of dried sage
200ml beef stock
450g sliced potatoes

For the Covering:
300ml natural yoghurt
2 eggs
50g flour
generous pinch of mustard powder
salt and black pepper, to taste
80g grated cheese
1 tomato, sliced

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 seasonings 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.