Escondidinho de Carne Seca (Shepherd's Pie with Dried Beef and Cassava)
A Brazilian take on shepherd's pie, featuring savory dried beef topped with a creamy cassava mash. This version is gluten-free and wheat-free.
Ingredients
- about 450 g 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
- about 910 g Cassava (yuca), peeled and cubed
- 1 cup Milk
- 4 tbsp Butter
- 1 tsp Salt
- 0.5 tsp White pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the dried beef in water for at least 4 hours, changing the water several times to remove excess salt.
- 2Drain the beef and shred it.
- 3In a large skillet, sauté the onion, garlic, and bell pepper in olive oil until softened, about 5 minutes.
- 4Add the shredded dried beef and cook for another 5 minutes.
- 5Stir in the tomato paste and beef broth and bring to a simmer. Cook for 15 minutes, or until the sauce has thickened.
- 6Meanwhile, boil the cassava in salted water until tender, about 20 minutes.
- 7Drain the cassava and mash it with milk and butter until smooth. Season with salt and white pepper.
- 8Preheat oven to 190°C.
- 9Spread the dried beef mixture in a baking dish.
- 10Top with the cassava mash.
- 11Bake for 20-25 minutes, or until the top is golden brown.
- 12Let cool slightly before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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