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Escondidinho, Brazil‘s answer to shepherd’s pie, is a dish that perfectly balances indulgence and comfort. With its layers of tender, seasoned meat and creamy mashed cassava, it’s the kind of meal that warms you from the inside out.
“Escondidinho” translates to “little hidden one,” referring to the savoury filling that lies just beneath a blanket of creamy mash. This dish has earned a place at Brazilian family tables for its satisfying flavours and simple yet hearty ingredients.
What Is Escondidinho?
Escondidinho is a Brazilian casserole style dish similar to shepherd’s pie, but with a tropical twist. Instead of the traditional mashed potato topping, Escondidinho typically features mashed cassava (also known as yuca), giving the dish a subtly sweet, earthy flavour.
The base layer is made from seasoned, shredded meat, usually beef, chicken, or even dried salted cod (bacalhau). The meat is sautéed with onions, garlic, and spices before being placed beneath a rich layer of cassava puree, and then baked until golden and bubbling.
The top of the cassava mash is often sprinkled with cheese, creating a deliciously crisp, melted layer that contrasts with the soft filling below. It’s a dish that invites comfort and indulgence, perfect for gatherings or cosy dinners at home.
Ingredients and Taste
The ingredients in Escondidinho are simple but come together to create a dish rich in flavor. The filling typically consists of shredded beef, ground meat, or chicken, cooked with onions, garlic, and often a bit of tomato for depth.
Some variations also include smoked sausage or dried salted cod, which brings a salty, savoury kick. This filling is seasoned with classic Brazilian spices like cumin, paprika, and fresh herbs such as parsley and cilantro.
The real star of the dish is the mashed cassava, which is smooth, buttery, and slightly sweet. Cassava has a unique texture, denser than potato but with a creamy richness that perfectly complements the savoury filling beneath.
When combined with a layer of melted cheese on top, each bite is a mix of crispy, creamy, and tender textures, with the flavours of the filling harmonizing with the buttery cassava.
The taste of Escondidinho is hearty and satisfying, with the seasoned meat providing bold flavours, while the mashed cassava adds a softer, more delicate sweetness. The dish feels both filling and comforting, making it a favourite for families and social gatherings.
A Taste of History
Escondidinho has roots in the north eastern region of Brazil, where cassava is a staple ingredient in many traditional dishes. Its name, meaning “little hidden one,” refers to the way the meat filling is hidden beneath the smooth layer of mashed cassava.
This method of layering ingredients is common in many global comfort foods, but what makes Escondidinho distinct is the use of cassava, an ingredient native to South America that has been central to Brazilian cooking for centuries.
Originally, Escondidinho was often made with dried salted cod, or bacalhau, which was introduced to Brazil by Portuguese colonizers and became a key ingredient in many Brazilian dishes.
Over time, variations of the dish emerged, incorporating local ingredients and reflecting the diverse influences that shape Brazilian cuisine.
Today, beef and chicken are more commonly used, though the salted cod version remains a beloved classic in many households.
Escondidinho (Brazilian Shepherd’s Pie) Recipe
Serves: 4 people
Ingredients:
For the filling:
- 500g ground beef (or shredded dried beef, carne seca)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 medium tomato, chopped
- 1/2 cup tomato sauce
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
For the mashed cassava (topping):
- 1 kg cassava (yucca), peeled and cut into chunks
- 2 tbsp butter
- 1/2 cup milk
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup mozzarella cheese, shredded
Directions
To begin, preheat your oven to 180°C (350°F). In a large pot, add the peeled and chunked cassava with enough water to cover. Bring it to a boil and cook until the cassava is tender, about 20 minutes. Drain and set aside.
While the cassava is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes. Then, add the ground beef (or shredded dried beef), breaking it up and cooking until browned, about 5-7 minutes.
Add the chopped tomato and tomato sauce to the browned meat mixture, stirring to combine. Season with salt, black pepper, and fresh parsley. Let it simmer for 10 minutes, allowing the flavors to meld. Remove from heat and set aside.
In a large bowl, mash the cooked cassava while it is still warm. Add the butter, milk, and salt, mashing until smooth and creamy. If you prefer, add a bit of grated Parmesan cheese for extra flavour.
Grease a medium sized baking dish with butter or oil. Spread half of the mashed cassava evenly across the bottom of the dish, creating a smooth base layer.
Spoon the meat filling over the cassava layer, spreading it evenly. Be sure to cover the entire base for balanced flavors in each bite.
Top the filling with the remaining mashed cassava, smoothing it out with a spatula. Sprinkle the shredded mozzarella cheese evenly over the top for a rich, golden finish.
Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and lightly golden. Let it cool slightly before serving.
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