Escondidinho | A Brazilian Shepherd’s Pie
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Escondidinho | A Brazilian Shepherd’s Pie
- Yield: Serves 6-8 1x
Description
Escondidinho translates roughly as “little hidden one.” What’s hidden is a savory filling tucked beneath a blanket of creamy mashed potatoes, which in Brazil would be cassava, a dietary staple. The traditional filling is beef, but in the spirit of expanding possibilities into plant-forward eating, I’ve offered an alternate filling—a rich wild mushroom ragù to celebrate the coming mushroom season. Whichever you choose, the essence of escondidinho prevails in the simple ingredients assembled into a deeply comforting and nourishing dish.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons butter or vegan butter
- 1/2 cup milk or unsweetened plant milk
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 egg, lightly beaten (optional for finishing)
- 1 cup shredded mozzarella or shredded vegan cheese (optional for finishing)
- 12 ounces ground beef or 2 pounds mixed mushrooms (cremini, shiitake, oyster, maitake, chanterelle), finely chopped
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 (14-ounce) can tomato sauce
- 1 tablespoon soy sauce or liquid aminos
- 1/4 cup chopped parsley
Instructions
To prepare the potato topping: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well and return potatoes to the warm pot. Add the butter, milk, salt, and a few grinds of black pepper. Mash until smooth and creamy. Set aside.
To prepare the filling: If you’re using ground beef, heat the olive oil in a large skillet over medium heat. Add onion and cook until softened, about 6 minutes. Stir in garlic and cook for 1 minute more. Add the beef and cook until browned, breaking it into small pieces. If you’re using wild mushrooms instead, heat the oil and then add the mushrooms. Cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, about 12–15 minutes. Add onion and continue cooking until softened. Stir in garlic and cook for 1 minute more. Stir in tomato paste, cumin, salt, pepper, and thyme. Cook for 2 minutes, allowing tomato paste to caramelize slightly. Add tomato sauce and soy sauce (or liquid aminos). Simmer for 10–15 minutes, until thickened. Stir in parsley and remove from heat.
To assemble: Preheat oven to 400°F. Spread filling evenly in an 8- by 8–inch (or similar-size) casserole dish. Spread mashed potatoes completely over the filling. For a traditional golden finish, brush the surface lightly with beaten egg and sprinkle the top with mozzarella or vegan cheese.
Bake for 25–30 minutes, until heated through and lightly golden on top. For additional browning, place under the broiler for 2–3 minutes, watching carefully. Allow the escondidinho to rest for 5–10 minutes before serving.
Serve with a crisp green salad dressed with a simple vinaigrette.
- Category: Entree, Plant based Entrée
