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

Instructions

1. 1Place the about 450 g Carne seca (dried beef) in a large bowl and cover with water. Let it soak for several hours or overnight to remove excess salt. After soaking, drain the beef, rinse it, and shred it into small pieces.
2. 2Peel the about 910 g Cassava (yucca), cut it into 5.08 cm chunks, and place it in a large pot. Cover the cassava with water and bring to a boil over high heat. Cook for 20-30 minutes, or until the cassava is very tender when pierced with a fork. Drain the cassava and return it to the pot. Add the 1/2 cup Milk and 2 tbsp Butter. Mash the cassava with a potato masher or fork until smooth and creamy. Stir in 1/2 tsp Salt and 1/4 tsp Black pepper.
3. 3Finely chop the 1 large Onion, 3 cloves Garlic, and 1 medium Bell pepper. Heat a 25.4 cm skillet over medium-high heat. Add the chopped onion, garlic, and bell pepper and cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
4. 4Add the shredded carne seca and 2 tbsp Tomato paste to the skillet with the vegetables. Cook for 10 minutes, stirring frequently, until the mixture is well combined and heated through.
5. 5Preheat your oven to 190°C.
6. 6Spread the carne seca mixture evenly in the bottom of a 22.86 × 33.02 cm baking dish. Carefully spoon the mashed cassava mixture over the carne seca, spreading it to cover the beef completely.
7. 7Sprinkle the 1 cup Mozzarella cheese evenly over the top of the mashed cassava layer. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown and the filling is bubbling around the edges.

Related Guides