Brazilian recipe
Homemade "Escondidinho" (Shepherd's Pie)
A Brazilian classic, this "escondidinho" combines creamy cassava puree with a juicy ground meat filling, topped with melted cheese.
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Ingredients
1 kg cassava
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (eye of round), knife-minced
1 tablespoon minced garlic
1/2 cup chopped onion
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped olives
2 tablespoons chopped fresh green herbs
1 beef bouillon cube
Chopped bird's eye chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh green herbs for sprinkling
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated Parmesan cheese
Salt to taste
Ground white pepper to taste
1/2 cup olive oil
1 kg beef (eye of round), knife-minced
1 tablespoon minced garlic
1/2 cup chopped onion
2 teaspoons annatto powder (colorau)
2 tablespoons chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped olives
2 tablespoons chopped fresh green herbs
1 beef bouillon cube
Chopped bird's eye chili to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread (requeijão)
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh green herbs for sprinkling
Where to find ingredients
Ingredients can typically be found in most supermarkets and grocery stores. Fresh herbs and chili peppers are often available in the produce section. Cassava can be found in the produce section or frozen aisle of larger supermarkets or specialty stores.
Preparation method
- Cook the cassava until very tender
- Drain the cassava and pass it through a ricer while still hot
- In a saucepan, melt the butter and add the riced cassava, sautéing lightly
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until a homogeneous cream is obtained
- Mix the finely grated Parmesan cheese into the cream
- Season with salt and white pepper to taste
- Set aside the cassava cream
- In another saucepan, heat the olive oil
- Add the minced beef and sauté until browned
- Add the minced garlic and onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped fresh green herbs, beef bouillon cube, and chopped bird's eye chili
- Sauté all the filling ingredients
- Adjust salt to taste
- Add a little water, gradually, as needed to keep the sauté moist and cook the meat
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Distribute the mozzarella slices over the meat
- Spread the creamy cheese spread
- Cover with the remaining cassava cream
- Sprinkle with coarsely grated Parmesan cheese on top
- Sprinkle with chopped fresh green herbs
- Bake in a preheated oven at 180°C (350°F) to gratinate for about 20-30 minutes, or until golden brown
Observations
Escondidinho is a comforting and very popular dish in Brazilian cuisine, ideal for family meals or to impress guests. Its base of smooth cassava puree contrasts perfectly with the flavorful meat filling, creating an irresistible combination. The gratinated cheese topping finishes the dish with a special touch.
This recipe is a traditional version that emphasizes homemade flavor, with clear steps to ensure success even for beginner cooks. The puree is made with cooked cassava blended with heavy cream and coconut milk, ensuring a velvety texture. The well-seasoned meat filling, with an optional spicy kick, and the final assembly in a baking dish with different types of cheese ensure a golden and bubbly crust.
This recipe is a traditional version that emphasizes homemade flavor, with clear steps to ensure success even for beginner cooks. The puree is made with cooked cassava blended with heavy cream and coconut milk, ensuring a velvety texture. The well-seasoned meat filling, with an optional spicy kick, and the final assembly in a baking dish with different types of cheese ensure a golden and bubbly crust.
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