Brazilian Escondidinho de Carne with Creamy Cassava Purée
A Hearty Brazilian Shepherd's Pie
This traditional Brazilian dish combines a savory, spiced meat filling hidden under a creamy cassava purée.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Meat Filling
For the Cassava Purée
For the Topping
Preparation
Preparing the Cassava Purée
Cut Cassava
Peel and cut the cassava into large chunks.
Boil Cassava
Boil in salted water until tender, about 20-25 minutes. Drain well.
Ensure the cassava is thoroughly cooked and not fibrous, which can affect the purée's texture.
Mash and Season
Mash the cassava with butter and cream until smooth; season with salt.
Use a hand blender for a super smooth cassava purée.
Preparing the Meat Filling
Heat Oil
Heat olive oil in a large skillet over medium heat.
Sauté Vegetables
Add chopped onions, garlic, and bell pepper; sauté until softened.
Cook Beef
Add ground beef, cumin, paprika, salt, and pepper; cook until the beef is browned and cooked through.
For a richer flavor, add a splash of white wine to the meat filling while cooking.
Cooking Process
Layer Meat Filling
Spread the meat filling in an even layer at the bottom of a baking dish.
Spread Cassava Purée
Layer the mashed cassava evenly over the meat filling, smoothing the top.
Add Cheese
Sprinkle grated mozzarella evenly over the cassava purée.
Plating & Serving
Brazilian Escondidinho de Carne with Creamy Cassava Purée
Brazilian Escondidinho de Carne with Creamy Cassava Purée
Plating & Serving
Serve hot, topped with freshly chopped parsley for a burst of color and extra flavor.