Brazilian recipe
Mashed Cassava and Potato Casserole with Shredded Beef (Escondidinho)
A comforting Brazilian classic featuring a creamy blend of mashed cassava and potato layered over savory, spiced shredded dried beef.
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Ingredients
700 g cassava (manioc) boiled in salted water
300 g white potatoes boiled in salted water
1 tbsp butter
1 box (200g) table cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g carne seca (dried beef), boiled 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 chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese (in a squeeze tube) to taste
Mozzarella cheese to taste
300 g white potatoes boiled in salted water
1 tbsp butter
1 box (200g) table cream
1 small onion, chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g carne seca (dried beef), boiled 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 chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy requeijão cheese (in a squeeze tube) to taste
Mozzarella cheese to taste
Where to find ingredients
Find fresh produce and local meats at municipal markets; dairy products and specialized items like carne seca or requeijão can be sourced at international food retailers or upscale grocery stores. Substitute mozzarella with any good melting cheese if unavailable.
Preparation method
- Pass the boiled cassava and potatoes through a ricer along with the butter until a smooth purée is formed.
- Add the onion, bouillon cube, and table cream, then gradually incorporate milk until the mixture reaches a creamy, thick consistency.
- Taste the purée and adjust the salt if necessary.
- Fry the bacon, garlic, and onion in a pan.
- Add the shredded carne seca and sauté for a few more minutes.
- Finish the filling by stirring in the parsley and chives, then season with pepper.
- Check the salt level of the filling.
- Grease a baking dish with butter on the bottom and sides.
- Spread the carne seca at the bottom of the dish and cover with the mozzarella slices.
- Spread the purée over the cheese layer.
- Distribute small portions of creamy requeijão over the top or tuck them into the purée.
- Sprinkle grated parmesan cheese on top if desired.
- Bake for about 20 minutes or until the purée is lightly golden.
- Keep an eye on the dish to ensure the bottom does not burn during the baking process.
Observations
This recipe delivers a deeply satisfying and flavorful meal. The technique of layering a silky purée over a robust filling creates a wonderful contrast in textures, while a golden, melted cheese topping provides an irresistible finish.
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