Brazilian recipe
Creamy Cassava and Shredded Beef Casserole
This classic dish features a velvety layer of mashed cassava and potatoes hiding a savoury, well-seasoned shredded beef filling.
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Ingredients
700g cassava (yuca), boiled in salted water
300g potatoes, boiled in salted water
1 tbsp butter
1 pack (approx. 200g) table cream
1 small onion, finely chopped or grated
1 beef or chicken stock cube
Milk, to taste
Salt, to taste
500g salt-cured dried beef, cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tbsp fresh parsley, chopped
1 tbsp spring onions, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Cream cheese spread (requeijão type), to taste
Mozzarella cheese, to taste
300g potatoes, boiled in salted water
1 tbsp butter
1 pack (approx. 200g) table cream
1 small onion, finely chopped or grated
1 beef or chicken stock cube
Milk, to taste
Salt, to taste
500g salt-cured dried beef, cooked and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tbsp fresh parsley, chopped
1 tbsp spring onions, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Cream cheese spread (requeijão type), to taste
Mozzarella cheese, to taste
Where to find ingredients
Cassava (yuca) can be found in the fresh produce section of local supermarkets or specialty ethnic food stores. Salt-cured dried beef (carne-seca) is typically found in the meat aisle or specialized butcher shops. If unavailable, lean corned beef can serve as a substitute. Cream cheese spread (requeijão) is often available in the dairy aisle; otherwise, high-quality thick cream cheese may be used.
Preparation method
- Pass the cooked cassava and potatoes through a potato ricer together with the butter until you have a smooth mash
- Add the onion, stock cube, and table cream, then gradually stir in milk until you reach a creamy and thick consistency
- Taste the mash and adjust the salt as necessary
- Fry the bacon, garlic, and onion in a saucepan
- Add the shredded beef and sauté for a few more minutes
- Finish the filling by stirring in the parsley and spring onions, and seasoning with pepper
- Check the seasoning of the filling
- Grease a baking dish with butter on the bottom and sides
- Distribute the beef at the bottom of the dish and cover it with slices of mozzarella
- Spread the mash over the cheese layer
- Use the cream cheese by distributing small dollops over the mash or folding it into the mixture
- Sprinkle grated parmesan over the top if desired
- Bake for about 20 minutes or until the mash is slightly golden
- Keep an eye on the dish to ensure the bottom does not burn during the baking time
Observations
This recipe creates a comforting and hearty meal. The technique of layering the mash over the savoury filling ensures a velvety texture, while the melted cheese topping provides an irresistible golden finish.
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