- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“Classic shepherd's pie in layers with a well-seasoned filling of shredded dried meat and a soft topping of mashed cassava au gratin with cheese. A substantial and welcoming one-pot dish, ideal for family lunches.”
What you need to know
- A dessalga de 12 horas com trocas regulares de água equilibra o teor de sal sem ressecar as fibras da carne
- O cozimento de 40 minutos na panela de pressão garante que a carne seca desfie com facilidade entre os dedos ou com garfos
- A adição de creme de leite ao purê de mandioca assegura cremosidade aveludada e previne o endurecimento ao assar
Ingredients
Main
- 500g of dried meat
- 1 kg of cassava (peeled and cooked)
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 crushed garlic cloves
- 1/2 cup of cream
- Grated cheese to taste for gratin
- Salsinha picada a gosto
Instructions
Principal
- Let the dried meat soak for 12 hours, changing the water a few times.
- Cook the meat in a pressure cooker for about 40 minutes after it reaches pressure.
- Shred the carne seca and set aside.
- In the same pan, sauté the onion and garlic in butter until golden.
- Add the shredded meat and sauté for another 5 minutes. Finish with the parsley.
- In another pan, mash the cooked cassava and mix the heavy cream until it forms a creamy puree.
- In a baking dish, place a layer of mashed potatoes, the carne seca filling, and cover with the remaining mash.
- Finish with grated cheese on top.
- Bake in a preheated oven at 180ºC for 20 minutes or until gratinéed.
Chef's tips
- Amasse a mandioca ainda quente para evitar grumos e garantir um purê completamente uniforme
- Seque bem a carne desfiada antes de refogar com alho e cebola para concentrar os sabores da manteiga
- Deixe o forno nos 5 minutos finais apenas com o dourador ligado para criar uma crosta dourada no queijo ralado
Variations
- Adicione uma camada intermediária de requeijão cremoso tipo catupiry entre a carne e o purê superior
- Acrescente rodelas de banana-da-terra frita na manteiga por cima da carne seca antes de cobrir com o purê
- Salpique queijo parmesão misturado com farinha de rosca na superfície para obter uma cobertura crocante
Substitutions
- A carne seca pode ser substituída por carne de sol dessalgada ou frango desfiado temperado
- O queijo ralado pode ser parmesão, muçarela fatiada ou queijo de coalho ralado grosso
- A manteiga do purê pode ser trocada por manteiga de garrafa para um perfil de sabor mais rústico
How to store
Keep the container covered with plastic wrap or the portions in airtight jars in the fridge for up to 4 days. Reheat in a conventional oven at 160°C for 15 minutes or in the microwave.
Can it be frozen?
Can be frozen assembled before or after baking for up to 3 months in sealed packaging. To consume, take directly from the freezer to the oven at 180°C until the center is heated and the top is gratin.
What to serve with
As it is a complete and substantial dish, combine with a green leaf salad, arugula with cherry tomatoes, and loose white rice.
Frequently asked questions
How many times should I change the water of the dried meat during desalinization?
Change the cold water 3 to 4 times over the 12 hours, keeping the container always inside the refrigerator.
How to prevent the mashed cassava from becoming heavy or dry in the oven?
The butter and heavy cream indicated in the recipe keep the puree moist; avoid baking for more than 25 minutes so as not to dry out the topping.
Can I replace cassava with common potato?
You can, but the traditional recipe for Northeastern escondidinho uses cassava (manioc), which gives a more elastic consistency and characteristic flavor.
Can I freeze the escondidinho assembled in a glass dish?
Make sure the glass dish is heat-resistant and resistant to thermal shocks, or assemble in disposable aluminum lunch boxes before freezing.
