Brazilian recipe
Creamy Cassava and Beef Pie (Escondidinho)
Escondidinho is a traditional Brazilian comfort food, featuring a velvety root vegetable mash layered over a savory, spiced dried beef filling.
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Ingredients
700 g cassava, boiled in salted water
300 g potatoes, boiled in salted water
1 tbsp butter
200 g heavy cream
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500 g carne seca, boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh spring onions, chopped
Red pepper flakes or black pepper, to taste
Bacon, to taste
Requeijão, to taste
Mozzarella, to taste
300 g potatoes, boiled in salted water
1 tbsp butter
200 g heavy cream
1 small onion, finely chopped or grated
1 beef or chicken bouillon cube
Milk, to taste
Salt, to taste
500 g carne seca, boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh spring onions, chopped
Red pepper flakes or black pepper, to taste
Bacon, to taste
Requeijão, to taste
Mozzarella, to taste
Where to find ingredients
Find staples like potatoes, onions, and garlic at local fresh produce markets. For specialized Brazilian ingredients like 'carne seca' (dried/cured beef) and 'requeijão' (a unique creamy cheese), check specialized deli shops or international food importers in Lusaka. As a substitute for carne seca, corned beef can be used, and cream cheese mixed with a little milk can serve as a substitute for requeijão.
Preparation method
- Mash the boiled cassava and potatoes together with the butter until the mixture is completely smooth.
- Stir in the onion, bouillon cube, and heavy cream, then add milk gradually until the mash reaches a thick, creamy consistency.
- Taste the mash and adjust the salt level if necessary.
- In a pan, fry the bacon with the garlic and sliced onion until fragrant and golden.
- Add the shredded carne seca to the pan and sauté briefly to combine flavors.
- Finish the filling by folding in the parsley and spring onions, then season with your preferred pepper.
- Check the seasoning of the filling and adjust salt if needed.
- Grease a baking dish generously with butter on the bottom and sides.
- Spread the carne seca mixture evenly across the base of the dish and cover with slices of mozzarella.
- Carefully spread the prepared mash over the cheese layer.
- Dot the top of the mash with spoonfuls of creamy requeijão or swirl it into the mixture.
- Sprinkle with extra grated Parmesan cheese if desired for a sharper finish.
- Bake in a preheated oven for about 20 minutes, or until the top is lightly golden.
- Keep an eye on the dish while baking to ensure the base does not brown too quickly or burn.
Observations
This recipe makes for a hearty, deeply flavorful meal. The classic technique of layering a smooth mash over the seasoned filling creates a wonderful contrast in textures, while a generous topping of cheese ensures an irresistible, golden-brown finish.
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