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

Ingredients

• 1 lb Dried beef (carne seca), shredded
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 each Bell pepper (green), chopped
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 2 tbsp Olive oil
• 2 lbs Cassava (yuca), peeled and cubed
• 1 cup Milk
• 4 tbsp Butter
• 1 tsp Salt
• 0.5 tsp White pepper

Instructions

1. 1Soak the dried beef in water for at least 4 hours, changing the water several times to remove excess salt.
2. 2Drain the beef and shred it.
3. 3In a large skillet, sauté the onion, garlic, and bell pepper in olive oil until softened, about 5 minutes.
4. 4Add the shredded dried beef and cook for another 5 minutes.
5. 5Stir in the tomato paste and beef broth and bring to a simmer. Cook for 15 minutes, or until the sauce has thickened.
6. 6Meanwhile, boil the cassava in salted water until tender, about 20 minutes.
7. 7Drain the cassava and mash it with milk and butter until smooth. Season with salt and white pepper.
8. 8Preheat oven to 375°F (190°C).
9. 9Spread the dried beef mixture in a baking dish.
10. 10Top with the cassava mash.
11. 11Bake for 20-25 minutes, or until the top is golden brown.
12. 12Let cool slightly before serving.

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