Brazilian recipe
Creamy Cassava and Beef Pie (ESCONDIDINHO)
Escondidinho is a classic Brazilian dish, pairing a creamy mashed cassava and potato base with a well-seasoned pulled jerked beef filling.
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Ingredients
700 g cassava, cooked in salted water
300 g russet potato, cooked in salted water
1 tbsp butter
1 package (200g) table cream
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g jerked beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a pouch to taste
Mozzarella cheese to taste
300 g russet potato, cooked in salted water
1 tbsp butter
1 package (200g) table cream
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g jerked beef (carne seca), cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese in a pouch to taste
Mozzarella cheese to taste
Where to find ingredients
Find fresh cassava and potatoes at produce markets or local grocers. Jerked beef (carne seca) and requeijão are available in specialty Latin American markets; as substitutes, use corned beef or salted beef for the meat, and a thick cream cheese or Boursin for the requeijão.
Preparation method
- Pass the cooked cassava and potatoes through a potato ricer together with the butter until you obtain a very smooth puree
- Add the onion, bouillon cube, and table cream, then gradually add milk until reaching a creamy and thick consistency
- Taste the puree and adjust the salt if necessary
- Fry the bacon, garlic, and onion in a pan
- Add the shredded jerked beef and sauté for a few minutes more
- Finish the filling by mixing in the parsley, chives, and seasoning with pepper
- Check the salt levels of the filling
- Grease a baking dish with butter on the bottom and sides
- Distribute the jerked beef at the bottom of the dish and cover with the mozzarella slices
- 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 slightly golden
- Watch carefully to ensure the bottom does not burn during the baking time
Observations
This recipe yields a comforting and deeply flavorful meal. The technique of layering the puree over the filling ensures a velvety texture, while the addition of cheese provides an irresistible golden finish.
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