Brazilian recipe
Creamy Cassava Shepherd's Pie (Escondidinho de carne seca)
A classic Brazilian comfort food: tender, shredded dried beef layered under a silky, creamy cassava purée and baked until golden.
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Ingredients
1 kg cassava (boiled)
1 liter whole milk
1/2 kg creamy requeijão (or substitute with crème fraîche or cream cheese)
2 kg carne seca (desalted, boiled, and shredded)
200g onion, finely chopped
200g butter
Grated Parmesan cheese for gratinating
1 liter whole milk
1/2 kg creamy requeijão (or substitute with crème fraîche or cream cheese)
2 kg carne seca (desalted, boiled, and shredded)
200g onion, finely chopped
200g butter
Grated Parmesan cheese for gratinating
Where to find ingredients
For cassava (yuca/manioc), check the produce aisle or frozen section of international grocery stores and local markets. Carne seca is a specialty item best found at Latin or Brazilian specialty shops; if unavailable, use a high-quality biltong-style dried beef that has been properly desalted and rehydrated. Requeijão is a specific Brazilian creamy cheese spread; if unavailable, crème fraîche or a blend of cream cheese and a touch of heavy cream provides the best texture. Parmesan cheese is readily available at any local supermarket.
Preparation method
- Prepare the cassava purée: in a blender, process the boiled cassava with the whole milk and the creamy requeijão until you get a smooth, velvety mixture
- Prepare the filling: melt the butter in a pan and sauté the chopped onion until it becomes translucent
- Add the shredded dried beef to the pan with the onions and sauté for a few minutes so the flavors meld together
- Assemble the dish: spread a layer of the cassava purée at the bottom of a baking dish
- Cover the purée layer with the entire dried beef filling, spreading it out evenly
- Finish with another generous layer of the cassava purée over the top of the filling
- Sprinkle the grated Parmesan cheese over the final layer of purée for a nice golden crust
- Bake in a preheated oven at 180°C for approximately 10 minutes, or until the cheese is browned and bubbling
- Serve the dish hot and garnish as you prefer
Observations
Escondidinho de carne seca is a true staple of Brazilian home cooking, beloved for its comforting blend of textures and bold, savory flavors. This dish is ideal for a hearty family lunch or a cozy dinner, pairing a velvety cassava mash with a rich, seasoned filling of dried beef. The layered construction and the browned, cheesy top make it both visually appealing and incredibly satisfying.
Its straightforward preparation, combined with a sophisticated result, makes this traditional pie a go-to for anyone craving authentic, soulful homemade food.
Its straightforward preparation, combined with a sophisticated result, makes this traditional pie a go-to for anyone craving authentic, soulful homemade food.
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