Brazilian recipe
Hearty Cassava and Beef Pie (Escondidinho de carne)
A beloved Brazilian comfort food, this pie features a velvety cassava mash layered over seasoned ground beef and finished with a golden, bubbly cheese crust.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups fresh heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside/coxão mole), finely chopped by hand
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Minced dedo-de-moça chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Extra coarsely grated Parmesan for sprinkling
Chopped parsley and scallions (cheiro-verde) for garnish
2 tbsp butter
2 cups fresh heavy cream
300 ml coconut milk
4 tbsp finely grated Parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (topside/coxão mole), finely chopped by hand
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder (colorau)
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Minced dedo-de-moça chili pepper to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Extra coarsely grated Parmesan for sprinkling
Chopped parsley and scallions (cheiro-verde) for garnish
Where to find ingredients
Cassava (also known as yuca or manioc) can be found in the fresh produce section of local markets. Requeijão cremoso and annatto (colorau) are specific Brazilian specialty items; if unavailable, you may substitute requeijão with a high-quality cream cheese mixed with a little heavy cream for texture, and annatto with mild paprika for color.
Preparation method
- Boil the cassava until tender.
- Drain the cassava and process it through a ricer while still hot.
- Melt the butter in a pan and lightly sauté the riced cassava.
- Transfer the sautéed cassava to a blender.
- Add the heavy cream and coconut milk to the blender.
- Blend until a smooth, uniform cream is achieved.
- Fold in the finely grated Parmesan cheese.
- Season with salt and white pepper to taste.
- Set the cassava cream aside.
- In a separate pan, heat the olive oil.
- Add the hand-chopped beef and brown thoroughly.
- Mix in the garlic and onion, sautéing for a few minutes.
- Stir in the annatto, green bell pepper, tomatoes, olives, cheiro-verde, beef bouillon, and the minced chili.
- Sauté all filling ingredients together.
- Adjust salt levels to your preference.
- Add a small amount of water gradually to keep the filling moist while the meat cooks through.
- Spread half of the cassava cream on the bottom of a baking dish.
- Cover the layer with the beef mixture.
- Distribute the mozzarella slices over the meat.
- Spread the requeijão cremoso evenly.
- Top with the remaining cassava cream.
- Sprinkle the coarsely grated Parmesan over the surface.
- Garnish with chopped cheiro-verde.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling.
Observations
Escondidinho is a staple of Brazilian home cooking, cherished for its warming, hearty character that makes it perfect for family gatherings or entertaining guests. The dish relies on the elegant contrast between a smooth, rich cassava mash and a savory, robust meat filling, all topped with a gratin of melted cheeses.
This recipe follows a traditional approach to capture an authentic, rustic flavor while providing clear, structured steps suitable for any home cook. The mash incorporates cassava boiled to perfection and blended with fresh cream and coconut milk for a luxurious texture. The filling is deeply seasoned, featuring a hint of fresh chili for complexity, while the layering with mozzarella, requeijão cremoso, and parmesan creates an irresistible golden crust upon baking.
This recipe follows a traditional approach to capture an authentic, rustic flavor while providing clear, structured steps suitable for any home cook. The mash incorporates cassava boiled to perfection and blended with fresh cream and coconut milk for a luxurious texture. The filling is deeply seasoned, featuring a hint of fresh chili for complexity, while the layering with mozzarella, requeijão cremoso, and parmesan creates an irresistible golden crust upon baking.
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