Brazilian recipe
Escondidinho: Cassava and Beef Pie (Escondidinho)
Escondidinho is a quintessential Brazilian comfort food, featuring a velvety root vegetable mash layered over a savory, spiced dried beef filling.
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Ingredients
700g cassava (yuca), boiled in salted water
300g potatoes, boiled in salted water
1 tbsp butter
200g thickened cream
1 small onion, finely diced or grated
1 beef or chicken stock cube
Milk, to taste
Salt, to taste
500g dried beef (carne seca), boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh spring onion, chopped
Chilli flakes or black pepper, to taste
Bacon, to taste
Cream cheese (requeijão type), to taste
Mozzarella cheese, to taste
300g potatoes, boiled in salted water
1 tbsp butter
200g thickened cream
1 small onion, finely diced or grated
1 beef or chicken stock cube
Milk, to taste
Salt, to taste
500g dried beef (carne seca), boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh spring onion, chopped
Chilli flakes or black pepper, to taste
Bacon, to taste
Cream cheese (requeijão type), to taste
Mozzarella cheese, to taste
Where to find ingredients
Cassava (yuca) and dried beef (often sold as 'carne seca') can be found in Latin American specialty grocers or independent delis. Standard supermarkets carry potatoes, thickened cream, bacon, and mozzarella in the produce, dairy, and deli sections. For the requeijão substitute, use a high-quality, spreadable cream cheese or a mix of sour cream and feta if necessary.
Preparation method
- Pass the boiled cassava and potatoes through a potato ricer along with the butter until you achieve a smooth, velvety mash.
- Stir in the onion, stock cube, and thickened cream, adding small splashes of milk until the mixture reaches a creamy, thick consistency.
- Taste the mash and adjust the seasoning with salt as needed.
- Fry the bacon, garlic, and sliced onion in a large pan until golden.
- Add the shredded dried beef to the pan and sauté briefly to combine flavours.
- Finish the filling by folding in the parsley and spring onion, then seasoning with chilli flakes or pepper.
- Taste the filling to ensure the salt level is balanced.
- Grease a baking dish lightly with butter, covering the base and sides.
- Spread the beef mixture across the bottom of the dish and top it with a layer of mozzarella slices.
- Carefully spread the prepared mash over the cheese layer to seal it.
- Dollop the cream cheese over the top of the mash or swirl it into the surface.
- Sprinkle with extra grated hard cheese if desired for a crispier top.
- Bake in a preheated oven for approximately 20 minutes, or until the top is lightly golden and bubbling.
- Monitor the oven to ensure the base does not brown too quickly while the top sets.
Observations
This recipe delivers a hearty, deeply satisfying meal that defines home-style Brazilian cooking. The technique of sealing the bold beef filling beneath a lush layer of creamy mash ensures every spoonful is packed with flavour, while the golden-baked cheese topping adds the perfect finish to this classic casserole.
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