Escondidinho de Legumes (Brazilian Vegetable Shepherd's Pie)

About This Recipe

Escondidinho, meaning 'little hidden thing,' is a beloved Brazilian baked dish where a savory filling is 'hidden' beneath a layer of mashed cassava (mandioca) or potato, topped with cheese and baked until bubbling and golden -- essentially Brazil's version of shepherd's pie, though traditionally built on cassava rather than potato, and the vegetable version showcases Brazil's love of hearty, vegetable-forward home cooking. It's found on home tables and in casual restaurants (comida a kilo buffets) across the country. The technique centers on two components prepared separately: the mashed cassava or potato base needs to be cooked until fully tender and mashed smooth with butter and milk for a creamy texture, while the vegetable filling -- often a mix of carrots, corn, peas, and bell pepper -- is sauteed with garlic and tomato until well seasoned. Layering the filling in a baking dish, covering completely with the mash, and topping with a generous layer of cheese before baking is what gives escondidinho its final golden, bubbling crust. Served hot straight from the oven, escondidinho de legumes is comforting, family-style Brazilian cooking -- a satisfying vegetarian main that showcases the country's fondness for cassava as a starchy base ingredient.

Ingredients

Serves 5

• 800 gcassava (mandioca) or potatoes(peeled, cubed)
• 3 tbspbutter
• 0.5 cupmilk(warm)
• 1 tspsalt
• 3 tbspolive oil
• 1onion(diced)
• 3 clovesgarlic(minced)
• 2carrots(diced)
• 1bell pepper(diced)
• 1 cupcorn kernels
• 1 cuppeas
• 2tomatoes(diced)
• 1 tspsalt(for filling)
• 1.5 cupsshredded mozzarella cheese

Instructions

1. 1

   Cook the cassava or potatoes

   Boil cassava or potatoes in salted water until fully tender, 20-25 minutes. Drain well.

2. 2

   Mash

   Mash with butter, warm milk, and salt until smooth and creamy.

3. 3

   Saute the filling

   Heat olive oil in a wide pan over medium heat. Cook onion 5 minutes until soft, add garlic and cook 1 minute more.

4. 4

   Add vegetables

   Add carrots and bell pepper, cook 6-7 minutes, then add corn, peas, and tomatoes. Cook 5 more minutes until everything is tender and well combined. Season with salt.

5. 5

   Assemble

   Preheat oven to 190C/375F. Spread the vegetable filling in a baking dish, then cover completely with the mashed cassava or potato.

6. 6

   Top with cheese

   Sprinkle shredded mozzarella evenly over the top.

7. 7

   Bake

   Bake 20-25 minutes until the cheese is melted and golden and the dish is bubbling at the edges.

8. 8

   Serve

   Let rest 5 minutes before serving hot.

Variations

• •

  Escondidinho de carne seca: use shredded dried beef instead of vegetables for the classic, most traditional version.

• •

  Use sweet potato instead of cassava or regular potato for a different, sweeter mash.

• •

  Add a layer of sauteed mushrooms to the filling for extra umami.

Storage

Refrigerate up to 4 days in an airtight container. Reheat covered in a 180C/350F oven for 15-20 minutes until warmed through, or microwave individual portions.

Frequently Asked Questions