Escondidinho de Carne is a hearty Brazilian dish, often translated as “Brazilian Shepherd’s Pie,” where a savory meat filling is “hidden” under a creamy layer of mashed potatoes or sometimes mashed cassava. It’s a comforting and versatile dish, perfect for family meals or impressing guests.

Ingredientes

  • 1 kg de batatas cozidas
  • 1/2 pote de requeijão cremoso
  • queijo parmesão ralado à gosto
  • 1 colher (sopa) manteiga ou margarina
  • 300ml de leite
  • 1 cebola picada
  • 3 tomates sem pele e sem sementes picado
  • alho
  • salsinha e cebolinha
  • 300g de carne seca, dessalgada, aferventada e desfiada.
  • 2 colheres (sopa) margarina

Preparação

  1. Cozinhe as batatas, escorra, amasse com a ajuda de um garfo e acrescente a manteiga e o requeijão cremoso. Verifique o sal.
  2. Pegue essa mistura e bata no liquidificador e adicione os 300ml de leite. Reserve.
  3. Numa panela, derreta a manteiga e adicione o alho e a cebola. Doure.
  4. Adicione a carne seca e deixa fritar um pouco. Agora é a vez dos tomates bem picadinhos. Acerte o sal se for necessário, deixe cozinhar só um pouquinho.
  5. Desligue o fogo e adicione salsinha e cebolinha.
  6. Há quem faça o seguinte: carne seca, queijo parmesão ralado e o puré de batatas. Já eu, prefiro assim: untar um refratário com azeite de oliva, adicionar a metade do puré, cobrir com toda a carne seca.
  7. Por fim o restante do puré. Adicione queijo ralado a gosto e leve ao forno por uns 20 minutinhos.

Ready for a comforting Brazilian classic? Here’s the English version of this delicious recipe.

Brazilian “Hidden Meat” Casserole (Escondidinho de Carne)

Escondidinho de Carne, literally meaning “little hidden one” in Portuguese, is a beloved Brazilian comfort food that cleverly layers a rich, flavorful meat filling beneath a creamy blanket of mashed potatoes, all topped with a golden crust of cheese. This dish is the epitome of home cooking, offering a satisfying and robust meal that’s perfect for any occasion. While traditionally made with *carne seca* (dried, salted beef), which gives it a unique depth of flavor, variations using ground beef, chicken, or even shrimp are also popular across Brazil[1][4][5].

The beauty of this particular *Escondidinho* lies in its harmonious balance of textures and flavors. The tender, seasoned *carne seca* filling, rich with tomatoes, garlic, and onion, is perfectly complemented by the smooth, creamy mashed potato topping. The addition of *requeijão cremoso* (a Brazilian cream cheese spread) to the mash makes it extra luxurious and gives it a distinct Brazilian character. For those new to *carne seca*, it’s crucial to desalt and rehydrate it properly before cooking to achieve the desired tenderness and flavor profile[6][7].

This recipe is designed to be incredibly comforting and relatively straightforward. You can customize it by adding other vegetables to the meat filling, such as bell peppers or corn, or by experimenting with different types of cheese for the topping. Serve this casserole hot, straight from the oven, as a complete meal. It pairs wonderfully with a simple green salad to balance its richness. Don’t be surprised if this becomes a new family favorite!

Ingredients

  • 1 kg cooked potatoes
  • 1/2 pot (approximately 200g) creamy *requeijão* (Brazilian cream cheese spread)
  • Grated Parmesan cheese, to taste
  • 1 tablespoon butter or margarine
  • 300ml milk
  • 1 chopped onion
  • 3 peeled and deseeded tomatoes, chopped
  • Garlic, to taste
  • Parsley and chives, chopped
  • 300g *carne seca* (dried, salted beef), desalted, parboiled, and shredded
  • 2 tablespoons margarine

Method

  1. Cook the potatoes until tender. Drain, mash with a fork, and then add the butter/margarine and creamy *requeijão*. Adjust salt to taste.
  2. Take this mashed potato mixture and, if you prefer a very smooth puree, blend it in a blender or food processor with the 300ml of milk. Set aside.
  3. In a pan, melt the 2 tablespoons of margarine and add the garlic and chopped onion. Sauté until golden.
  4. Add the shredded *carne seca* and fry for a few minutes. Then, add the finely chopped tomatoes. Adjust salt if necessary, and cook for just a little while until the tomatoes soften slightly.
  5. Turn off the heat and stir in the chopped parsley and chives.
  6. To assemble the Escondidinho: lightly grease a baking dish with olive oil. Spread half of the mashed potato mixture evenly on the bottom.
  7. Cover this layer with all of the *carne seca* filling.
  8. Finally, spread the remaining mashed potato mixture over the meat. Sprinkle generously with grated Parmesan cheese.
  9. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the cheese is melted and golden brown.