🇧🇷 BrazilCatalog recipe
Seasoned ground beef baked under a blanket of buttery mashed cassava and melted cheese — Brazil's 'hidden' shepherd's-pie cousin, named for the meat tucked out of sight.
For 4 servings.
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Boil the cassava chunks in well-salted water until completely fork-tender, about 20 minutes.
💡 Cut out the woody fiber running through the center of each piece before mashing — it never softens.
Drain the cassava and mash it hot with the butter and milk until smooth. Season with salt and set aside.
Meanwhile, heat the oil in a skillet and brown the ground beef with the onion over medium-high heat, breaking it up as it cooks, about 6 minutes.
Add the garlic, cook 1 minute, then stir in the canned tomato and simmer until thickened, about 8 minutes.
Season the beef filling and spread it evenly in a baking dish.
Top the beef with the mashed cassava, spreading it to the edges, then scatter the cheddar over the top.
Bake at 200°C until bubbling and golden on top, about 15 minutes.
Rest 5 minutes, scatter with spring onion, and serve hot straight from the dish.
Escondidinho means 'little hidden one': a savory filling, usually beef or chicken, buried under a mash of cassava, the root that fed Brazil long before Portuguese contact. It shows up at home dinners and casual restaurants alike, baked until the top turns bubbling and gold.
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