Brazilian recipe
Manioc and Potato Shepherd’s Pie (Escondidinho)
A quintessential Brazilian comfort dish featuring a velvety root vegetable purée layered over a savory, spiced dried beef filling.
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Ingredients
700 g cassava (manioc), cooked in salted water
300 g white potatoes, cooked in salted water
1 tablespoon butter
200 g heavy cream (1 standard carton)
1 small onion, finely chopped or grated
1 cube meat or chicken bouillon
Milk to taste
Salt to taste
500 g dried salted beef (carne seca), cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy spreadable processed cheese (requeijão) to taste
Mozzarella cheese to taste
300 g white potatoes, cooked in salted water
1 tablespoon butter
200 g heavy cream (1 standard carton)
1 small onion, finely chopped or grated
1 cube meat or chicken bouillon
Milk to taste
Salt to taste
500 g dried salted beef (carne seca), cooked and shredded
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Creamy spreadable processed cheese (requeijão) to taste
Mozzarella cheese to taste
Where to find ingredients
Cassava (manioc) and dried salted beef (carne seca) can be sourced at specialized international grocery stores or local markets. Requeijão is a specific Brazilian creamy cheese; a high-quality double cream cheese or crème fraîche can be used as a substitute if unavailable.
Preparation method
- Pass the cooked cassava and potatoes through a potato ricer together with the butter until you have a smooth, soft purée.
- Add the onion, bouillon cube, heavy cream, and milk gradually until you reach a creamy and thick consistency.
- Taste the purée and adjust the salt if necessary.
- Fry the bacon, garlic, and onion in a pan.
- Add the shredded dried beef and sauté for a few minutes more.
- Finish the filling by mixing in the parsley, chives, and seasoning with pepper.
- Check the seasoning of the filling for salt.
- Grease a baking dish with butter on the bottom and sides.
- Distribute the dried beef at the bottom of the dish and cover it with slices of mozzarella.
- Spread the purée evenly over the cheese layer.
- Use the creamy spreadable cheese by distributing small portions over the purée or swirling it into the mixture.
- Sprinkle grated parmesan cheese on top if desired.
- Bake in the oven for about 20 minutes or until the purée is lightly golden.
- Watch carefully to ensure the bottom does not burn during the baking time.
Observations
This recipe yields a deeply satisfying and flavorful meal. The classic technique of layering a silky purée over a robust, seasoned filling creates a wonderful contrast in textures, while a golden cheese topping provides an irresistible finish.
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