Brazilian recipe
Hearty Cassava and Beef Pie (Escondidinho de carne)
A beloved Brazilian comfort dish featuring smooth, velvety cassava mash layered with a seasoned beef filling and finished with a bubbling, golden cheese crust.
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Ingredients
1 kg cassava
2 tbsp butter
2 cups fresh heavy 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/coxão mole), hand-cut into small pieces
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for dusting
Chopped fresh parsley and scallions for garnish
2 tbsp butter
2 cups fresh heavy 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/coxão mole), hand-cut into small pieces
1 tbsp minced garlic
1/2 onion, finely chopped
2 tsp annatto powder
2 tbsp diced green bell pepper
1 1/2 cups chopped tomatoes
2 tbsp chopped olives
2 tbsp chopped fresh parsley and scallions (cheiro-verde)
1 beef bouillon cube
Fresh chili pepper (pimenta dedo-de-moça), minced to taste
Water as needed
200 g sliced mozzarella cheese
100 g coarsely grated Parmesan cheese
150 g requeijão cremoso
Coarsely grated Parmesan cheese for dusting
Chopped fresh parsley and scallions for garnish
Where to find ingredients
You can find these ingredients at local supermarkets or municipal markets. For the cassava, check the fresh produce aisle. If you cannot find requeijão cremoso, a high-quality cream cheese is the closest substitute, though it will slightly alter the traditional flavor profile.
Preparation method
- Boil the cassava until tender.
- Drain the cassava and pass it through a potato ricer while still hot.
- In a saucepan, melt the butter and sauté the mashed cassava 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 consistency.
- Stir in the finely grated Parmesan cheese.
- Season with salt and white pepper to taste.
- Set the cassava cream aside.
- Heat the olive oil in a separate pan.
- Add the hand-cut beef and sauté until browned.
- Stir in the minced garlic and onion and cook for a few more minutes.
- Add the annatto powder, green bell pepper, tomatoes, olives, cheiro-verde, beef bouillon cube, and minced chili pepper.
- Cook the filling ingredients together until flavors meld.
- Adjust salt to taste.
- Add small amounts of water as needed to keep the mixture moist while the meat 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 requeijão cremoso over the cheese layer.
- Cover with the remaining cassava cream.
- Sprinkle the coarsely grated Parmesan over the top.
- Garnish with chopped cheiro-verde.
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling.
Observations
Escondidinho is a cornerstone of Brazilian home cooking, cherished for its warming, satisfying nature. It is the perfect centerpiece for a family Sunday lunch or a meal meant to impress guests. The foundation of the dish lies in the contrast between the silky, mild cassava mash and the robust, savory beef filling.
This traditional version highlights authentic, wholesome flavors. We use a combination of fresh heavy cream and coconut milk in the mash to achieve an exceptionally rich texture. The beef is carefully sautéed with aromatic herbs and a touch of chili for a balanced kick. The assembly involves layering these elements in a baking dish with generous portions of cheese, which melt together in the oven to create a golden, gooey topping.
This traditional version highlights authentic, wholesome flavors. We use a combination of fresh heavy cream and coconut milk in the mash to achieve an exceptionally rich texture. The beef is carefully sautéed with aromatic herbs and a touch of chili for a balanced kick. The assembly involves layering these elements in a baking dish with generous portions of cheese, which melt together in the oven to create a golden, gooey topping.
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