the classic recipe
Brazilian carne-seca shepherd's pie with cassava
Escondidinho is the Northeast's creamy embrace — pale-yellow cassava purée blanketing salt-cured beef sautéed with onion and tomato, molten cheese on top. To eat it is to uncover the meat 'hidden' beneath the mash. The cassava must be creamy-yet-fibrous (never potato-smooth), the beef shredded razor-thin, and the gratinéed cheese must carry that golden crust at the edges.
yields 8 servings·739 kcal per serving·cuisine Brazilian
The traditional recipe
Instructions
Desalt the dried beef: cut into 7 cm cubes, rinse under running water, and soak in cold water in the refrigerator for 12 hours, changing the water at least twice.
Cook the beef: drain the soaking water, place the cubes in a pressure cooker and cover with water to the halfway point. Seal, bring to high heat, and once it reaches pressure, reduce heat and cook for 30 minutes. Turn off the heat and wait for pressure to release completely before opening. Reserve ½ cup of the cooking liquid.
Shred the beef: remove the cubes while still warm and shred into thin strands using two forks, discarding excess fat.
Sauté the filling: heat a skillet over medium heat. Add 2 tablespoons olive oil and sauté the diced onion with a pinch of salt for 2 minutes. Add the garlic and seeded tomato and stir for 1 minute. Add 2 more tablespoons of olive oil, the shredded beef, salt, black pepper, and diced red bell pepper. Sauté for 2 minutes. Pour in the reserved cooking liquid and the fresh herbs, mix well, and set aside.
Cook the cassava: cut into large pieces (8 cm), place in the pressure cooker with water up to ⅔ capacity. Once it reaches pressure, reduce heat and cook for 10 minutes. Turn off heat, wait for pressure to release, and drain.
Make the purée: discard the central fiber from each piece and mash the cassava while still hot using a potato masher. Add the milk, place over low heat, and stir with a spatula for about 5 minutes until creamy. Season with salt and incorporate the butter.
Assemble: preheat the oven to 240 °C (460 °F). In a baking dish (or 8 individual ramekins), spread half the purée on the bottom, cover with all the beef filling, and finish with the remaining purée layer. Distribute the grated mozzarella evenly over the surface.
Gratinate: bake for approximately 20 minutes, until the cheese melts and forms a golden crust. Serve immediately.