Brazilian recipe
Savory Cassava Shepherd’s Pie (Escondidinho de carne)
A classic Brazilian comfort food, this dish layers a velvety cassava purée over a flavorful, chunky ground beef filling, all finished with a golden-brown cheese topping.
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Ingredients
1 kg cassava root
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (top round), hand-diced
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups finely chopped tomatoes
2 tbsp chopped green olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Minced fresh chili pepper (pimenta dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso
Coarsely grated parmesan cheese for topping
Chopped fresh parsley and scallions for garnish
2 tbsp butter
2 cups heavy cream
300 ml coconut milk
4 tbsp finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (top round), hand-diced
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp finely diced green bell pepper
1 1/2 cups finely chopped tomatoes
2 tbsp chopped green olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Minced fresh chili pepper (pimenta dedo-de-moça) to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g requeijão cremoso
Coarsely grated parmesan cheese for topping
Chopped fresh parsley and scallions for garnish
Where to find ingredients
Cassava can be sourced fresh from local markets or the produce aisle of larger grocery stores. If fresh is unavailable, you may find frozen, pre-peeled cassava in the freezer section. For the filling, look for fresh beef at your local butcher; if preferred, standard ground beef is a common substitute for hand-diced meat. Requeijão cremoso is a specialized Brazilian cream cheese product found in international markets; a high-quality, spreadable cream cheese can be used as a substitute if necessary.
Preparation method
- Boil the cassava until tender throughout
- Drain the cassava and press it through a ricer or potato masher while still hot
- Melt the butter in a large pot and briefly sauté the mashed cassava
- Transfer the sautéed cassava to a blender
- Pour the heavy cream and coconut milk into the blender
- Process until the mixture reaches a smooth, consistent texture
- Fold the finely grated parmesan into the purée
- Season with salt and white pepper to taste
- Set the cassava purée aside
- Heat the olive oil in a separate pan over medium-high heat
- Add the hand-diced beef and brown thoroughly
- Stir in the garlic and onion, sautéing until softened
- Add the annatto powder, green bell pepper, tomatoes, olives, fresh herbs, bouillon cube, and minced chili pepper
- Cook all the filling ingredients together until aromatic
- Check and adjust salt to your preference
- Add small amounts of water as necessary to keep the filling moist while the beef finishes cooking
- Spread half of the cassava purée into the bottom of a baking dish
- Layer the prepared beef filling evenly over the purée
- Arrange the mozzarella slices over the meat
- Dollop the requeijão cremoso over the cheese layer
- Cover with the remaining cassava purée
- Top with the coarsely grated parmesan
- Sprinkle with fresh herbs
- Bake in a preheated oven at 180°C for 20 to 30 minutes, or until the top is golden and bubbling
Observations
The Escondidinho is a beloved staple of Brazilian home cooking, perfect for Sunday family gatherings or casual entertaining. Its signature base of smooth, buttery cassava provides a mild, starchy contrast to the robust, savory beef filling, resulting in a meal that is both hearty and deeply satisfying. A final layer of cheese under the broiler creates a crisp, bubbly crust that ties all the flavors together.
This recipe honors traditional home-style preparation, with clear instructions to ensure success even for the novice home cook. The purée is crafted from boiled cassava, blended with fresh heavy cream and coconut milk for an incredibly rich and silky consistency. The beef filling is aromatic and well-seasoned, incorporating subtle heat and a blend of classic herbs, while the layering process in the baking dish ensures every bite is balanced and delicious.
This recipe honors traditional home-style preparation, with clear instructions to ensure success even for the novice home cook. The purée is crafted from boiled cassava, blended with fresh heavy cream and coconut milk for an incredibly rich and silky consistency. The beef filling is aromatic and well-seasoned, incorporating subtle heat and a blend of classic herbs, while the layering process in the baking dish ensures every bite is balanced and delicious.
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