Brazilian recipe
Homemade Shepherd's Pie (Escondidinho de Carne)
A Brazilian classic, this shepherd's pie combines a creamy cassava purée with a succulent ground beef 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 ground beef (e.g., sirloin tip), hand-chopped
1 tablespoon minced garlic
1/2 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 cilantro or parsley
1 beef bouillon cube
Chopped bird's eye chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh cilantro or parsley 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 ground beef (e.g., sirloin tip), hand-chopped
1 tablespoon minced garlic
1/2 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 cilantro or parsley
1 beef bouillon cube
Chopped bird's eye chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g creamy cheese spread
Coarsely grated Parmesan cheese for sprinkling
Chopped fresh cilantro or parsley for sprinkling
Where to find ingredients
Cassava (Mandioca) can typically be found in the frozen section of most large supermarkets, or in the produce aisle of Latin American or specialty grocery stores. Annatto powder (colorau) is usually available in the spice aisle or in Latin American markets. Fresh coconut milk is often found in the refrigerated section or international aisle of supermarkets, or in Asian or Latin American markets. If fresh coconut milk is unavailable, canned is a suitable alternative. Beef bouillon cubes and creamy cheese spread are widely available in most supermarkets. Fresh herbs like cilantro and parsley are common in the produce section.
Preparation method
- Cook the cassava until very tender
- Drain the cassava and pass it through a masher while still hot
- In a saucepan, melt the butter and add the mashed 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
- Stir in the finely grated Parmesan cheese into the cream
- Season with salt and ground white pepper to taste
- Set the cassava cream aside
- In another saucepan, heat the olive oil
- Add the ground beef and sauté until browned
- Add the minced garlic and chopped onion and sauté for a few more minutes
- Add the annatto powder, chopped green bell pepper, chopped tomatoes, chopped olives, chopped fresh cilantro or parsley, beef bouillon cube, and chopped bird's eye chili pepper
- Sauté all the filling ingredients
- Adjust salt to taste
- Add a little water, gradually, as needed to keep the mixture moist and cook the meat
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the meat filling
- Arrange 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 cilantro or parsley
- Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until golden brown
Observations
Shepherd's pie is a comforting and very popular dish in Brazilian cuisine, ideal for family meals or for impressing guests. Its base of soft cassava purée 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 highlights homemade flavor, with clear steps to ensure success even for beginner cooks. The purée 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 touch, 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 highlights homemade flavor, with clear steps to ensure success even for beginner cooks. The purée 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 touch, and the final assembly in a baking dish with different types of cheese ensure a golden and bubbly crust.
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