Escondidinho de Carne Seca (Shepherd's Pie with Dried Beef)
A Brazilian version of shepherd's pie made with shredded dried beef (carne seca) and topped with a creamy mashed cassava (yuca) layer. A hearty and comforting dish.
Ingredients
- about 450 g Dried Beef (Carne Seca)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 medium Bell Pepper (diced)
- 2 medium Tomatoes (diced)
- 2 tablespoons Olive Oil
- about 910 g Cassava (Yuca), peeled and cubed
- 0.5 cup Milk
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black 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. Boil for about 45 min.
- 2Shred the beef using two forks.
- 3In a large skillet, heat olive oil over medium heat.
- 4Sauté onion and bell pepper until softened. Add garlic and sauté for another minute.
- 5Add the shredded beef and diced tomatoes and cook for about 10 minutes, stirring occasionally.
- 6While the beef is cooking, boil the cassava until tender.
- 7Drain the cassava and mash it with milk and butter until smooth.
- 8Season with salt and pepper to taste.
- 9Preheat oven to 190°C.
- 10In a baking dish, spread the beef mixture evenly.
- 11Top with the mashed cassava.
- 12Bake for about 20 minutes, or until the top is lightly browned.
- 13Let it 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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