Brazilian recipe
Shepherd's Pie (Escondidinho)
Escondidinho is a classic Brazilian dish, combining a creamy cassava and potato base with a well-seasoned dried beef filling.
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Ingredients
700 g cassava, cooked in salted water
300 g potato, cooked in salted water
1 tablespoon butter
1 small carton heavy cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk, as needed
Salt, to taste
500 g dried beef, cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped chives
Red pepper flakes or black pepper, to taste
Bacon, to taste
Cream cheese spread, as needed
Mozzarella cheese, as needed
300 g potato, cooked in salted water
1 tablespoon butter
1 small carton heavy cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk, as needed
Salt, to taste
500 g dried beef, cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped chives
Red pepper flakes or black pepper, to taste
Bacon, to taste
Cream cheese spread, as needed
Mozzarella cheese, as needed
Where to find ingredients
Ingredients like cassava, potatoes, dried beef, various cheeses, and pantry staples can typically be found at most supermarkets and grocery stores. Fresh herbs and aromatics are available at produce stands or the produce section of supermarkets.
Preparation method
- Pass the cooked cassava and potato through a masher with the butter until you get a very smooth puree
- Add the onion, bouillon cube, and heavy cream
- Add milk gradually until a creamy and thick consistency is achieved
- Taste the puree and adjust salt if necessary
- Fry the bacon, garlic, and onion in a pan
- Add the shredded dried beef and sauté a little more
- Finish the filling by mixing in the parsley, chives, and seasoning with pepper
- Check the saltiness of the filling
- Grease a baking dish with butter on the bottom and sides
- Distribute the dried beef at the bottom of the dish and cover with mozzarella slices
- Spread the puree over the cheese layer
- Distribute small portions of cream cheese over the puree or incorporate it within the mash
- Sprinkle grated Parmesan cheese on top, if desired
- Bake in the oven for about 20 minutes, or until the puree is lightly golden
- Watch carefully to prevent the bottom from burning during baking
Observations
This recipe results in a comforting and very flavorful meal. The technique of layering the mash over the filling ensures a velvety texture, and the use of cheese provides a golden and irresistible finish.
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