Escondidinho de Carne Seca (Shepherd's Pie with Dried Beef)

Instructions

1. 1Place the about 450 g Dried Beef (Carne Seca) in a large bowl and cover with cold water. Let it soak for at least 4 hours, changing the water several times to remove excess salt. After soaking, drain the beef, place it in a pot with fresh water, and boil until tender, about 1 hour. Drain the beef again and shred it finely.
2. 2While the beef is soaking or boiling, place the about 910 g Cassava (Yuca), peeled and cubed, in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook until the cassava is very tender, about 20-25 minutes. Drain the cassava thoroughly.
3. 3Return the drained cassava to the pot. Add the 0.5 cup Milk and 4 tbsp Butter. Mash the cassava with a potato masher or fork until smooth and creamy. Stir in the 1 tsp Salt and 0.5 tsp Black Pepper until evenly distributed.
4. 4In a 30.48 cm skillet, heat 1 tbsp of the butter (from the 4 tbsp total) over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped, and the 0.5 medium Bell Pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
5. 5Add the 3 cloves Garlic, minced, to the skillet and cook for 1 minute more until fragrant. Stir in the 2 tbsp Tomato Paste and cook for another minute. Add the shredded dried beef to the skillet and stir to combine with the vegetables and tomato paste. Cook for 5 minutes, stirring occasionally, until the mixture is heated through.
6. 6Preheat your oven to 190°C.
7. 7Spread the beef mixture evenly into the bottom of a 22.86 × 33.02 cm baking dish. Carefully spoon the mashed cassava mixture over the beef, spreading it evenly to cover the entire surface.
8. 8Sprinkle the 1 cup Mozzarella Cheese, shredded, evenly over the top of the mashed cassava.
9. 9Bake in the preheated oven at 190°C for 20 minutes, or until the cheese is melted, golden brown, and bubbly.

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