Brazilian recipe
Brazilian Shepherd's Pie (Escondidinho)
Escondidinho is a classic Brazilian dish, combining a creamy base of cassava and potato with a well-seasoned dried beef filling.
0.0 / 5 by 0 avaliações
Ingredients
700 g cassava (manioc), cooked in salted water
300 g potato, cooked in salted water
1 tablespoon butter
1 box (200g) heavy cream
1 small onion, chopped or grated
1 beef bouillon cube
Milk, as needed
Salt, to taste
500 g dried beef, cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced
1 tablespoon chopped parsley
1 tablespoon chopped chives
Red pepper flakes or black pepper, to taste
Bacon, to taste
Cream cheese spread, to taste
Mozzarella cheese, to taste
300 g potato, cooked in salted water
1 tablespoon butter
1 box (200g) heavy cream
1 small onion, chopped or grated
1 beef bouillon cube
Milk, as needed
Salt, to taste
500 g dried beef, cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced
1 tablespoon chopped parsley
1 tablespoon chopped chives
Red pepper flakes or black pepper, to taste
Bacon, to taste
Cream cheese spread, to taste
Mozzarella cheese, to taste
Where to find ingredients
Cassava and potatoes can be found at most grocery stores and local markets. Dried beef is available at specialty Latin American stores or some larger supermarkets. Cream cheese spread, mozzarella, and Parmesan cheese are widely available at grocery stores.
Preparation method
- Pass the cooked cassava and potato through a masher with the butter until you get a very smooth puree
- Add the onion, beef bouillon cube, and heavy cream
- Add milk gradually until it reaches 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 dried beef and sauté a little more
- Finish the filling by mixing in the parsley, chives, and seasoning with pepper
- Check the saltiness of the filling
- Grease a baking dish with butter on the bottom and sides
- Spread the dried beef filling on the bottom of the dish
- Cover the filling with mozzarella cheese slices
- Spread the puree over the cheese layer
- Distribute dollops of cream cheese over the puree or incorporate it within the puree
- Sprinkle grated Parmesan cheese on top, if desired
- Bake in the oven for about 20 minutes, or until the puree is lightly golden
- Watch to prevent the bottom from burning during baking
Observations
This recipe results in a comforting and very flavorful meal. The technique of layering the puree over the filling ensures a velvety texture, and the use of cheese provides a golden and irresistible finish.
Ratings and comments