Brazilian recipe
Creamy Cassava and Beef Pie (Escondidinho): A Simple and Delicious Homemade Dish
A beloved classic, this pie features a velvety cassava mash layered with savory ground beef and topped with melted cheese.
0.0 / 5 by 0 Reviews
Ingredients
1 beef bouillon cube
4 tablespoons finely grated Parmesan cheese
2 cups fresh heavy cream
Salt to taste
Finely chopped fresh chili pepper to taste
1 kg beef (eye of round), hand-chopped
200 g sliced mozzarella cheese
300 ml coconut milk
1 1/2 cups chopped tomatoes
2 tablespoons chopped green bell pepper
2 tablespoons chopped fresh parsley and scallions
Extra coarsely grated Parmesan cheese for sprinkling
2 coffee spoons annatto powder
1 tablespoon minced garlic
1/2 cup olive oil
2 tablespoons chopped olives
1 kg cassava
Water as needed
150 g creamy spreadable cheese (requeijão)
1/2 onion, finely chopped
2 tablespoons butter
Chopped fresh parsley and scallions for garnish
100 g coarsely grated Parmesan cheese
Ground white pepper to taste
4 tablespoons finely grated Parmesan cheese
2 cups fresh heavy cream
Salt to taste
Finely chopped fresh chili pepper to taste
1 kg beef (eye of round), hand-chopped
200 g sliced mozzarella cheese
300 ml coconut milk
1 1/2 cups chopped tomatoes
2 tablespoons chopped green bell pepper
2 tablespoons chopped fresh parsley and scallions
Extra coarsely grated Parmesan cheese for sprinkling
2 coffee spoons annatto powder
1 tablespoon minced garlic
1/2 cup olive oil
2 tablespoons chopped olives
1 kg cassava
Water as needed
150 g creamy spreadable cheese (requeijão)
1/2 onion, finely chopped
2 tablespoons butter
Chopped fresh parsley and scallions for garnish
100 g coarsely grated Parmesan cheese
Ground white pepper to taste
Where to find ingredients
Find fresh cassava at local markets or produce stalls; look for creamy spreadable cheese (requeijão) at specialty markets or use a high-quality cream cheese as a substitute; fresh herbs and vegetables are available at any grocery store.
Preparation method
- Boil the cassava until very soft
- Drain the cassava and pass it through a potato ricer while still hot
- In a pot, melt the butter, add the riced cassava, and sauté lightly
- Transfer the sautéed cassava to a blender
- Add the heavy cream and coconut milk to the blender
- Blend until you achieve a smooth, homogeneous cream
- Mix 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 chopped beef and sear until browned
- Add the minced garlic and onion, sautéing for a few more minutes
- Add the annatto, green bell pepper, tomatoes, olives, fresh herbs, bouillon cube, and chili pepper
- Sauté all the filling ingredients together
- Adjust the salt to your preference
- Add a little water, little by little, as needed to keep the mixture moist while the beef finishes cooking
- In a baking dish, spread half of the cassava cream on the bottom
- Cover with the beef filling
- Distribute the mozzarella slices over the meat
- Spread the creamy spreadable cheese over the mozzarella
- Cover with the remaining cassava cream
- Sprinkle the coarsely grated Parmesan cheese on top
- Garnish with chopped fresh parsley and scallions
- Bake in a preheated oven at 180°C for 20-30 minutes, or until golden and bubbly
Observations
The Escondidinho is a comforting staple in local cooking, perfect for family dinners or gatherings. The soft, smooth cassava mash creates a beautiful contrast with the rich, seasoned beef, making for an irresistible combination. A golden, bubbly cheese topping adds the perfect finishing touch. This traditional recipe highlights honest, homemade flavors with clear instructions for a successful meal. The mash is made from boiled cassava blended with heavy cream and coconut milk for a luxurious texture. The beef filling is carefully seasoned with a hint of spice, and the final assembly in a baking dish ensures a gorgeous, gratinated crust.
Ratings and comments