Brazilian recipe
Shepherd's Pie (Escondidinho)
Escondidinho is a classic Brazilian dish, combining a creamy cassava and potato base with a well-seasoned dried beef filling.
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Ingredients
700 g cooked cassava (aipim) in salted water
300 g cooked white potato in salted water
1 tablespoon butter
1 box (about 200g) heavy cream
1 small onion, chopped or grated
1 beef bouillon cube
Milk as needed
Salt to taste
500 g cooked and shredded dried beef (carne seca)
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped chives
Crushed red pepper or black pepper to taste
Bacon to taste
Cream cheese spread as needed
Shredded mozzarella cheese as needed
300 g cooked white potato in salted water
1 tablespoon butter
1 box (about 200g) heavy cream
1 small onion, chopped or grated
1 beef bouillon cube
Milk as needed
Salt to taste
500 g cooked and shredded dried beef (carne seca)
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 medium onion, sliced into rings
1 tablespoon chopped parsley
1 tablespoon chopped chives
Crushed red pepper or black pepper to taste
Bacon to taste
Cream cheese spread as needed
Shredded mozzarella cheese as needed
Where to find ingredients
Cassava (aipim) can often be found in the produce section of large supermarkets, especially those with a diverse international selection, or in Latin American or Brazilian specialty stores. Dried beef (carne seca) is typically found in Latin American or Brazilian markets, often in the refrigerated or frozen section, or pre-shredded. If you cannot find carne seca, you can substitute with corned beef or pre-cooked shredded beef, adjusting seasoning as needed. Heavy cream and butter are standard in most supermarket dairy sections. Other produce like onions and garlic are widely available.
Preparation method
- Pass the cooked cassava and potato through a masher along with the butter until a very smooth puree is obtained
- Add the onion, beef bouillon cube, heavy cream, and gradually add milk until a creamy and thick consistency is reached
- 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 refractory baking dish with butter on the bottom and sides
- Spread the dried beef mixture on the bottom of the dish and cover with the mozzarella slices
- Spread the puree over the cheese layer
- Distribute small portions of cream cheese over the puree or incorporate it into the puree mass
- 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 gives a golden and irresistible finish.
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