Escondidinho de Carne Seca (Shepherd's Pie with Dried Beef)
A Brazilian shepherd's pie made with shredded dried beef and a creamy mashed cassava topping.
Ingredients
- about 450 g Dried beef (carne seca), shredded
- 4 cups Water
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 can (14 oz) Diced Tomatoes
- 1 medium Bell pepper (red), chopped
- about 910 g Cassava (yuca), peeled and cubed
- 4 tbsp Butter
- 0.5 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak and cook the beef: Soak the dried beef in water for at least 4 hours, changing the water several times to remove excess salt. Cook the beef in fresh water until tender, about 1 hour. Shred the beef and set aside.
- 2Prepare the beef filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Add diced tomatoes and bell pepper, and cook for another 5 minutes. Stir in the shredded beef and simmer for 10 minutes.
- 3Cook the cassava: Boil the cassava in salted water until tender, about 20 minutes. Drain well.
- 4Make the cassava mash: Mash the cooked cassava with butter and milk until smooth and creamy. Season with salt and pepper.
- 5Assemble: Preheat oven to 190°C. In a baking dish, spread the beef filling evenly. Top with the cassava mash and sprinkle with grated Parmesan cheese.
- 6Bake: Bake for 20-25 minutes, or until the top is golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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