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

Ingredients

• 1 lb Dried beef (carne seca), shredded
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 medium Bell pepper (red or green), chopped
• 1 14.5 oz can Diced tomatoes
• 2 tbsp Olive oil
• 3 lbs Cassava (yuca), peeled and cubed
• 1 cup Coconut milk
• 4 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Mozzarella cheese, shredded (optional)

Instructions

1. 1Prepare the beef: Soak the dried beef in water for at least 4 hours, changing the water several times to remove excess salt. Shred the beef.
2. 2Cook the beef: In a large skillet, heat olive oil over medium heat. Add the shredded beef, chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are softened and the beef is browned. Stir in the diced tomatoes and simmer for 15 minutes.
3. 3Cook the cassava: In a pot, combine the cassava cubes and enough water to cover. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cassava is tender.
4. 4Make the cassava puree: Drain the cassava and transfer it to a food processor or ricer. Add the coconut milk and butter. Process until smooth and creamy. Season with salt and pepper.
5. 5Assemble the escondidinho: Preheat oven to 375°F (190°C).
6. 6In a baking dish, spread the cooked beef mixture evenly. Top with the cassava puree, spreading it evenly over the beef. Sprinkle with shredded mozzarella cheese, if desired.
7. 7Bake for 20-25 minutes, or until the topping is lightly golden brown and the cheese is melted and bubbly.
8. 8Let cool slightly before serving.

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