Brazilian recipe
Homemade Brazilian Cassava Shepherd's Pie (Escondidinho)
A beloved Brazilian comfort dish featuring velvety mashed cassava layered with savory minced beef and baked with a golden cheese crust.
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Ingredients
1 kg cassava (tapioca root)
2 tbsp butter
2 cups thickened 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 or similar lean cut), finely minced or hand-chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder (or mild paprika)
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped pitted olives
2 tbsp chopped coriander and spring onions
1 beef stock cube
Chopped red chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g cream cheese (spreadable type)
Extra coarsely grated parmesan for topping
Extra chopped coriander and spring onions for garnish
2 tbsp butter
2 cups thickened 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 or similar lean cut), finely minced or hand-chopped
1 tbsp minced garlic
1/2 onion, finely diced
2 tsp annatto powder (or mild paprika)
2 tbsp chopped green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped pitted olives
2 tbsp chopped coriander and spring onions
1 beef stock cube
Chopped red chilli to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated parmesan cheese
150 g cream cheese (spreadable type)
Extra coarsely grated parmesan for topping
Extra chopped coriander and spring onions for garnish
Where to find ingredients
Cassava can be found fresh in the vegetable section of local wet markets or supermarket produce aisles. Thickened cream, mozzarella, and parmesan are standard in all major supermarket chains. Coconut milk is widely available in cans or cartons in the baking or Asian ingredients aisle. For the beef, visit the butcher counter in any major supermarket.
Preparation method
- Boil the tapioca root until fork-tender.
- Drain the tapioca and mash it through a ricer while it is still hot.
- Melt the butter in a pan, add the mashed tapioca, and sauté gently.
- Transfer the sautéed tapioca to a blender.
- Add the heavy cream and coconut milk to the blender.
- Blend until you get a smooth, consistent cream.
- Mix in the finely grated Parmesan cheese into the cream.
- Season with salt and white pepper to taste.
- Set the tapioca cream aside.
- In another pot, heat the olive oil.
- Add the minced meat and sauté until browned.
- Stir in the chopped garlic and onion, then sauté for a few more minutes.
- Add the annatto powder, chopped green bell pepper, diced tomatoes, chopped olives, chopped coriander, beef stock cube, and finely chopped bird's eye chilli.
- Sauté all the filling ingredients together.
- Adjust the seasoning with salt to taste.
- Add a little water, bit by bit, as needed to keep the mixture moist and to cook the meat through.
- Spread half of the tapioca cream at the bottom of a baking dish.
- Cover with the meat filling.
- Distribute the mozzarella slices over the meat.
- Spread the creamy processed cheese (requeijão) on top.
- Cover with the remaining tapioca cream.
- Sprinkle with coarsely grated Parmesan cheese over the top.
- Garnish with chopped coriander.
- Place in a preheated oven at 180°C to gratinate for about 20-30 minutes, or until golden brown.
Observations
Escondidinho is a quintessential Brazilian comfort food, perfect for family dinners or hosting. The base of smooth, creamy cassava mash provides a delightful contrast to the rich, seasoned beef filling. Finished with a golden, bubbly layer of cheese, this dish is truly irresistible. This recipe follows a traditional approach, focusing on authentic homemade flavors with clear steps suitable for any home cook. The mash is enriched with thickened cream and coconut milk for a silky texture, while the meat filling is layered with spices to ensure every bite is packed with flavor.
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