Escondidinho De Carne Recipe

Peel and boil cassava

Peel the cassava thoroughly, removing the fibrous core. Cut into 3–4 cm chunks. Place in a large pot, cover with cold water and add a pinch of salt. Bring to a boil and simmer until cassava is very tender and falls apart when pierced with a fork, about 20–30 minutes depending on size.

Drain the cooked cassava well. While still hot, remove and discard any fibrous core pieces. Transfer cassava to a large bowl or back to the warm pot.

Mash the cassava with a potato masher or press through a ricer for a smoother texture. Add butter, cream cheese (if using), and warm milk gradually, mashing until you reach a creamy, spreadable consistency. Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch (1/8 tsp) of nutmeg if desired. Taste and adjust seasoning. Keep warm.

Heat 2 tbs oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Add the ground beef to the pan. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes.

Stir in diced tomato and tomato paste. Cook 2–3 minutes to combine and soften the tomatoes.

Pour in 1 cup beef broth (or water) to deglaze the pan; scrape up browned bits. Reduce heat and simmer until mixture thickens slightly, about 6–8 minutes. If using olives, add them now.

Season the filling with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp cumin (if using). Stir in chopped parsley. Taste and adjust seasoning. Remove from heat and set aside.

Preheat the oven to 200°C (400°F). Grease a 9x13-inch (or similar) baking dish with 1 tbs butter.

Spread the beef filling evenly in the bottom of the prepared dish, smoothing the top with the back of a spoon.

Spoon or spread the warm cassava mash over the beef, creating an even layer. Use a spatula to smooth and seal the edges so the filling doesn’t bubble out.

Sprinkle the grated mozzarella (about 200 g) evenly over the cassava layer, then dust with 2 tbs grated parmesan if using.

Bake in the preheated oven until the cheese is melted and golden and the edges are bubbling, about 15–20 minutes. For a browned top, place briefly under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5–10 minutes to set. Garnish with chopped parsley or chives before serving.