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

Instructions

1. 1Place the about 450 g Dried Beef (Carne Seca) in a large bowl and cover with water. Let it soak for several hours, changing the water occasionally to remove excess salt. After soaking, drain the beef and shred it into bite-sized pieces.
2. 2Place the about 910 g Cassava (Yuca) in a large, heavy-bottomed pot and cover with water. Add 1 teaspoon of Salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the cassava is very tender, about 20-25 minutes. Drain the cassava well and return it to the pot. Add the 1 can Coconut Milk. Mash the cassava and coconut milk together until smooth and creamy. Season with 1/2 teaspoon Black Pepper.
3. 3Heat the 2 tablespoons Olive Oil in a large skillet over medium heat. Add the 1 large Onion, chopped, and the 1 medium Bell Pepper, chopped. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. 4Add the 4 cloves Garlic, minced, and the 2 tablespoons Tomato Paste to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the shredded about 450 g Dried Beef (Carne Seca) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beef is heated through and slightly browned.
6. 6Preheat your oven to 190°C.
7. 7Spread the dried beef mixture evenly in the bottom of a baking dish. Spoon the mashed cassava and coconut milk mixture over the top of the beef, spreading it to cover completely.
8. 8Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the top is lightly golden brown.
9. 9Let the Escondidinho de Carne Seca rest for 5 minutes before serving hot.

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