Brazilian recipe
Cassava and Potato Shepherd's Pie (Escondidinho)
Escondidinho is a classic Brazilian comfort food, pairing a creamy cassava and potato mash with a savory, spiced pulled beef filling.
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Ingredients
700 g cassava (manioc), boiled in salted water
300 g potatoes, boiled in salted water
1 tablespoon butter
1 small pack (table cream) creme de leite
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg carne seca (dried salted beef), cooked and shredded
2 tablespoons butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped green onions
Crushed red pepper or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a squeeze tube to taste
Mozzarella cheese to taste
300 g potatoes, boiled in salted water
1 tablespoon butter
1 small pack (table cream) creme de leite
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg carne seca (dried salted beef), cooked and shredded
2 tablespoons butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped green onions
Crushed red pepper or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a squeeze tube to taste
Mozzarella cheese to taste
Where to find ingredients
You can find potatoes, onions, garlic, milk, butter, and bacon at any local vegetable market or grocery store. For specific ingredients: Carne seca (or a high-quality air-dried salted beef), cassava (yuca), and requeijão are typically found at specialized Latin or international food shops. Mozzarella can be found at any local dairy provider. As a substitute, you may use a firm, salted shredded beef for carne seca, and cream cheese mixed with a little heavy cream if requeijão is unavailable.
Preparation method
- Pass the boiled cassava and potatoes through a ricer along with the butter until you obtain a very smooth puree
- Add the onion, bouillon cube, and creme de leite, then gradually add milk until reaching a creamy and thick consistency
- Taste the puree and adjust salt if necessary
- Fry the bacon, garlic, and onion in a pan
- Add the shredded carne seca and sauté for a few more minutes
- Finish the filling by mixing in the parsley, green onions, and seasoning with pepper
- Check the seasoning of the filling for salt
- Grease a baking dish with butter on the bottom and sides
- Spread the carne seca at the bottom of the dish and cover with slices of mozzarella
- Spread the puree over the cheese layer
- Use the creamy requeijão by distributing small portions over the puree or inserting it into the mash
- Sprinkle grated parmesan cheese on top if desired
- Bake for about 20 minutes or until the puree is lightly golden
- Keep an eye on the dish to ensure the bottom does not burn during the baking time
Observations
This recipe delivers a hearty and deeply flavorful meal. The technique of layering the velvety mash over the savory filling ensures a perfect texture, while the addition of cheese provides a golden, irresistible finish.
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