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

Ingredients

• 1 lb 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
• 2 lbs 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

Instructions

1. 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.
2. 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.
3. 3Cook the cassava: Boil the cassava in salted water until tender, about 20 minutes. Drain well.
4. 4Make the cassava mash: Mash the cooked cassava with butter and milk until smooth and creamy. Season with salt and pepper.
5. 5Assemble: Preheat oven to 375°F (190°C). In a baking dish, spread the beef filling evenly. Top with the cassava mash and sprinkle with grated Parmesan cheese.
6. 6Bake: Bake for 20-25 minutes, or until the top is golden brown.

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