Brazilian recipe
Homemade Cassava Beef Pie: A Savoury and Creamy Classic
This classic dish pairs a velvety cassava mash with a rich, seasoned minced beef filling, finished with a bubbly, golden cheese crust.
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Ingredients
1 kg cassava
2 tablespoons butter
2 cups double cream
300 ml coconut milk
4 tablespoons finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (silverside), finely hand-chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder
2 tablespoons green bell pepper, chopped
1 1/2 cups tomatoes, chopped
2 tablespoons olives, chopped
2 tablespoons fresh coriander, chopped
1 beef stock cube
Fresh hot chili, chopped to taste
Water as required
200g mozzarella cheese, sliced
100g parmesan cheese, coarsely grated
150g cream cheese
Extra coarsely grated parmesan for sprinkling
Fresh coriander for garnish
2 tablespoons butter
2 cups double cream
300 ml coconut milk
4 tablespoons finely grated parmesan cheese
Salt to taste
White pepper to taste
1/2 cup olive oil
1 kg beef (silverside), finely hand-chopped
1 tablespoon minced garlic
1/2 onion, finely chopped
2 teaspoons annatto powder
2 tablespoons green bell pepper, chopped
1 1/2 cups tomatoes, chopped
2 tablespoons olives, chopped
2 tablespoons fresh coriander, chopped
1 beef stock cube
Fresh hot chili, chopped to taste
Water as required
200g mozzarella cheese, sliced
100g parmesan cheese, coarsely grated
150g cream cheese
Extra coarsely grated parmesan for sprinkling
Fresh coriander for garnish
Where to find ingredients
Find cassava in fresh produce sections of local supermarkets or greengrocers; annatto powder is often found in the spice aisle or at specialty grocers; double cream and cheeses are widely available in the dairy section.
Preparation method
- Boil the cassava until completely tender
- Drain the cassava and press it through a ricer or masher while still hot
- In a pan, melt the butter and stir in the mashed cassava, cooking gently
- Transfer the sautéed cassava into a blender
- Add the double cream and coconut milk to the blender
- Blend until you achieve a smooth, homogenous mixture
- Fold the finely grated parmesan cheese into the mixture
- Season with salt and white pepper to taste
- Set the cassava cream aside
- In a separate pan, heat the olive oil
- Add the chopped beef and brown it thoroughly
- Add the minced garlic and onion, sautéing for a few more minutes
- Stir in the annatto powder, green bell pepper, tomatoes, olives, chopped coriander, beef stock cube, and hot chili
- Sauté all the filling ingredients together until fragrant
- Adjust the seasoning with salt to taste
- Add a little water gradually, as needed, to keep the filling moist while the meat finishes cooking
- Spread half of the cassava cream across the base of a baking dish
- Cover the layer with the beef filling
- Arrange the slices of mozzarella over the beef
- Spread the cream cheese evenly over the top of the mozzarella
- Cover the dish with the remaining cassava cream
- Sprinkle the coarsely grated parmesan over the surface
- Garnish with a little fresh chopped coriander
- Bake in a preheated oven at 180°C for 20-30 minutes, or until the top is golden and bubbling
Observations
This cassava beef pie is a comforting staple perfect for family gatherings or impressive dinners. The smooth, earthy base of cassava mash contrasts beautifully with the savoury, herb-infused meat filling, creating a texture that is truly irresistible. Topped with a generous layer of melted cheeses, it delivers a deeply satisfying finish.
This traditional recipe focuses on authentic homemade flavours with clear, easy-to-follow steps for cooks of all levels. The mash uses boiled cassava blended with fresh cream and coconut milk for a luxurious consistency. The meat filling is well-spiced with a hint of optional heat, and once layered in a baking dish, it transforms into a golden, bubbling masterpiece.
This traditional recipe focuses on authentic homemade flavours with clear, easy-to-follow steps for cooks of all levels. The mash uses boiled cassava blended with fresh cream and coconut milk for a luxurious consistency. The meat filling is well-spiced with a hint of optional heat, and once layered in a baking dish, it transforms into a golden, bubbling masterpiece.
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