Jul 14 2026
Restaurants›Empanada Mama Hell’s Kitchen›Brasil Recipe

Brasil Recipe

Inspired by Empanada Mama Hell’s Kitchen
Time1h
Serves4

traditional Brazilian style w / ground beef, olives, onions & potato

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Ingredients

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Beef Filling

Potato Topping / Mash

Assembly & Finish

Method

Beef Filling

  1. 1

    Prepare and brown beef

    Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. When hot, add the ground beef in an even layer. Let it brown undisturbed for 2–3 minutes to develop color, then break up with a spoon and continue cooking until no pink remains, about 4–5 minutes.

  2. 2

    Sauté aromatics

    Push the beef to one side of the pan or remove briefly. Add the diced onion to the pan and cook in the beef fat (add a splash more oil if dry) over medium heat until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

  3. 3

    Build the sauce

    Stir the tomato paste into the beef and onions and fry for 1 minute to remove raw flavor. Add the sliced olives, ground cumin, smoked paprika, dried oregano, bay leaf, salt, black pepper, and optional sugar. Stir to combine.

  4. 4

    Simmer

    Pour in 1 cup beef broth (or water) and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the mixture thickens slightly and flavors meld. If too dry, add a splash more broth. Taste and adjust seasoning.

  5. 5

    Finish

    Discard the bay leaf. Stir in chopped fresh parsley if using. Keep the filling warm while you prepare the potatoes.

Potato Topping / Mash

  1. 6

    Cook potatoes

    Place the peeled and cubed potatoes in a pot and cover with cold salted water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

  2. 7

    Drain and mash

    Drain the potatoes well and return to the hot pot for a minute to dry out any excess moisture. Add 3 tablespoons butter, 1 cup warm milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust milk for desired consistency.

  3. 8

    Optional gratin finish

    If using Parmesan, stir most into the mash, reserving a little for sprinkling on top before baking.

Assembly & Finish

  1. 9

    Assemble in baking dish

    Preheat the oven to 400°F (200°C). Spoon the warm beef filling into a 9x9-inch (or similar) baking dish and spread evenly. Top with the mashed potatoes, smoothing with a spatula. Use a fork to create peaks on the surface (these will brown nicely). Brush the top lightly with 1 teaspoon olive oil and sprinkle the reserved Parmesan and 1/2 teaspoon paprika over the top.

  2. 10

    Bake

    Bake in the preheated oven for 18–22 minutes, until the top is golden and edges are bubbling. If you want a deeper brown crust, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

  3. 11

    Rest and serve

    Remove from oven and let rest 5 minutes. Spoon into plates and serve hot. This dish pairs well with a simple salad or steamed vegetables.

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