Brazilian recipe
Hearty Cassava and Beef Pie (Escondidinho de carne)
This beloved Brazilian comfort food features a velvety cassava mash layered over a savory, spiced ground beef filling and baked with a golden cheese crust.
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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
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside/coxão mole), hand-diced
1 tablespoon minced garlic
1/2 yellow onion, finely chopped
2 teaspoons annatto powder (colorau)
2 tablespoons finely diced green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy requeijão
Extra coarsely grated parmesan for topping
Extra chopped fresh parsley and scallions for garnish
2 tablespoons butter
2 cups heavy cream
300 ml coconut milk
4 tablespoons finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup extra virgin olive oil
1 kg beef (topside/coxão mole), hand-diced
1 tablespoon minced garlic
1/2 yellow onion, finely chopped
2 teaspoons annatto powder (colorau)
2 tablespoons finely diced green bell pepper
1 1/2 cups chopped tomatoes
2 tablespoons chopped green olives
2 tablespoons chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g creamy requeijão
Extra coarsely grated parmesan for topping
Extra chopped fresh parsley and scallions for garnish
Where to find ingredients
You can find these ingredients at local supermarkets. Look for fresh cassava in the produce aisle; if unavailable, frozen cassava (yuca) is a great substitute. Requeijão is a signature Brazilian creamy cheese spread found in specialty international stores; if unavailable, a high-quality cream cheese or mascarpone mixed with a little heavy cream can be used as a substitute. Fresh herbs like parsley and scallions (cheiro-verde) are essential for the authentic flavor profile.
Preparation method
- Boil the cassava in water until tender.
- Drain the cassava well and process through a food mill or ricer while still hot.
- In a heavy-bottomed pan, melt the butter and lightly sauté the mashed cassava.
- Transfer the sautéed cassava to a blender.
- Add the heavy cream and coconut milk to the blender.
- Pulse until the mixture is smooth and homogeneous.
- Fold in the finely grated parmesan cheese.
- Season the mash with salt and white pepper to taste.
- Set the cassava cream aside.
- In a separate skillet, heat the olive oil.
- Add the diced beef and sear until browned.
- Incorporate the minced garlic and onion, sautéing for a few minutes.
- Stir in the annatto, bell pepper, tomatoes, olives, herbs, beef bouillon cube, and chili pepper.
- Sauté all filling ingredients until aromatic and well-combined.
- Check and adjust seasoning with salt.
- Add small splashes of water as needed to keep the mixture moist while the beef finishes cooking.
- Spread half of the cassava cream in the bottom of a heat-proof baking dish.
- Top evenly with the beef mixture.
- Layer the mozzarella slices over the meat.
- Dot the surface with the creamy requeijão.
- Spread the remaining cassava cream over the top to cover the filling.
- Sprinkle with the coarsely grated parmesan.
- Garnish with chopped fresh herbs.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling.
Observations
Escondidinho is a hallmark of Brazilian home cooking, cherished for its warming, hearty qualities and perfect for family gatherings or casual entertaining. The dish relies on the elegant contrast between the smooth, earthy texture of the cassava mash and the robust, flavorful meat filling, topped with a bubbling layer of melted cheeses.
This recipe honors traditional techniques for an authentic, soulful result, with clear instructions that make the process accessible for any home cook. The mash is crafted from boiled cassava blended with heavy cream and coconut milk for a rich, silky finish. The meat filling is generously seasoned—with an optional kick of chili—and the final assembly in a baking dish, layered with melting mozzarella, creamy requeijão, and sharp parmesan, creates a perfectly gratinéed top.
This recipe honors traditional techniques for an authentic, soulful result, with clear instructions that make the process accessible for any home cook. The mash is crafted from boiled cassava blended with heavy cream and coconut milk for a rich, silky finish. The meat filling is generously seasoned—with an optional kick of chili—and the final assembly in a baking dish, layered with melting mozzarella, creamy requeijão, and sharp parmesan, creates a perfectly gratinéed top.
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