Brazilian recipe
Creamy Cassava and Potato Bake with Shredded Beef
Escondidinho is a classic Brazilian comfort food, featuring a velvety cassava and potato mash layered over a savoury, well-seasoned shredded dried meat filling.
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Ingredients
700 g cassava (yuca), boiled in salted water
300 g potatoes, boiled in salted water
1 tbsp butter
1 small tub (approx. 200 ml) fresh cream
1 small onion, finely chopped or grated
1 stock cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g carne-seca (dried salted beef), cooked 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 spring onions, chopped
Chilli flakes or black pepper, to taste
Streaky bacon, to taste
Creamy processed cheese (requeijão), to taste
Mozzarella cheese, grated or sliced, to taste
300 g potatoes, boiled in salted water
1 tbsp butter
1 small tub (approx. 200 ml) fresh cream
1 small onion, finely chopped or grated
1 stock cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g carne-seca (dried salted beef), cooked 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 spring onions, chopped
Chilli flakes or black pepper, to taste
Streaky bacon, to taste
Creamy processed cheese (requeijão), to taste
Mozzarella cheese, grated or sliced, to taste
Where to find ingredients
Cassava (yuca) can be found in the fresh produce section of well-stocked supermarkets or at local butchers and markets specializing in exotic produce. Carne-seca is a specialised item; you may need to visit a South African 'braai' butcher or an import store that stocks international deli meats—if unavailable, high-quality biltong that is not too dry or salted, or even shredded corned beef can be used as a last-resort substitute, though the texture will differ. Creamy processed cheese (requeijão) is often found in the deli or dairy section of larger chain supermarkets; if unavailable, a thick cream cheese is a suitable local alternative.
Preparation method
- Mash the boiled cassava and potatoes together with the butter until you have a very smooth, lump-free consistency
- Stir in the onion, the stock cube, the cream, and gradually add milk until the mash reaches a thick, creamy, and spreadable consistency
- Taste the mash and season with additional salt if needed
- Fry the bacon, garlic, and sliced onion in a large pan until fragrant and golden
- Add the shredded carne-seca to the pan and sauté briefly to combine the flavours
- Finish the filling by stirring in the fresh parsley, spring onions, and seasoning with the chilli flakes or black pepper
- Double-check the seasoning of the meat filling for salt
- Lightly grease the base and sides of a baking dish with butter
- Spread the shredded meat filling evenly across the bottom of the dish and layer the mozzarella slices on top
- Carefully spread the creamy mash over the cheese layer, smoothing it out with a spatula
- Dot the top with spoonfuls of creamy processed cheese, or swirl it into the mash for extra richness
- Sprinkle with a little extra grated Parmesan if you fancy a crunchier crust
- Bake in a preheated oven for about 20 minutes, or until the top is lightly golden and bubbling
- Keep an eye on the oven to ensure the base doesn't catch or burn during the baking process
Observations
This recipe makes for a hearty, deeply flavourful meal that's perfect for a satisfying dinner. The technique of layering the mash over the meat filling ensures a rich, smooth texture, while the melted cheese provides an irresistible golden finish that brings this comforting dish to life.
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