Brazilian recipe
Cassava and Potato Shepherd's Pie (Escondidinho)
A quintessential Brazilian comfort dish featuring a creamy cassava and potato mash layered over a savory, spiced jerked beef filling.
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Ingredients
700g cassava (yuca), boiled in salted water
300g potatoes, boiled in salted water
1 tbsp butter
200ml table cream (creme de leite)
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500g carne seca (jerked beef), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese (in a pouch/tube), to taste
Mozzarella cheese, to taste
300g potatoes, boiled in salted water
1 tbsp butter
200ml table cream (creme de leite)
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500g carne seca (jerked beef), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy requeijão cheese (in a pouch/tube), to taste
Mozzarella cheese, to taste
Where to find ingredients
Find cassava (yuca) in specialty grocers or Latin American food stores. Requeijão is a specific Brazilian cream cheese; as a substitute, use a very smooth cream cheese mixed with a little heavy cream to achieve the correct consistency. Carne seca can be found in specialty butcher shops or import delis; as a substitute, use high-quality salt-cured or dried beef.
Preparation method
- Press the boiled cassava and potatoes through a ricer along with the butter until you achieve a very smooth mash
- Add the onion, bouillon cube, and table cream, then incorporate milk gradually until reaching a creamy and thick consistency
- Taste the mash and adjust the salt if necessary
- Fry the bacon, garlic, and onion in a pan
- Add the shredded jerked beef and sauté for a few minutes more
- Finish the filling by mixing in the parsley and chives, and seasoning with pepper
- Check the seasoning of the filling
- Grease a baking dish with butter on the bottom and sides
- Distribute the shredded beef at the bottom of the dish and cover with slices of mozzarella
- Spread the mash over the cheese layer
- Use the creamy requeijão by distributing small dollops over the top of the mash or inserting it into the potato mixture
- Sprinkle grated parmesan cheese on top if desired
- Bake in the oven for about 20 minutes or until the mash is lightly golden
- Keep an eye on the dish while in the oven to prevent the bottom from burning
Observations
This recipe yields a deeply satisfying and flavorful meal. The layering technique, where the velvety mash blankets the seasoned beef, creates a perfect balance of textures, while the topping of melted cheeses ensures an irresistible golden finish that defines this classic soul food.
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