Name: Escondidinho De Mandioca Com Queijo Coalho Cassava And Coalho Cheese Shepherd’s Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 pounds mandioca (cassava), peeled and cut into chunks; 1 cup milk; 6 tablespoons butter; Salt and pepper to taste; 1 pound queijo coalho (Brazilian skewered cheese), shredded; 1 onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 1 teaspoon olive oil; 1 teaspoon paprika; Chopped parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large pot, add the mandioca chunks and cover them with water. Bring to a boil over medium-high heat and cook until the mandioca is tender, about 20-25 minutes.
Drain the mandioca and return it to the pot. Add in the milk, butter, salt, and pepper. Mash the mandioca until smooth and creamy. Set aside.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Season with salt, pepper, and paprika. Cook until the beef is browned and cooked through.
In a baking dish, spread half of the mashed mandioca mixture on the bottom. Top with a layer of the cooked ground beef, followed by a layer of shredded queijo coalho.
Repeat the layers, finishing with a final layer of the mashed mandioca on top.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Once cooked, remove the Escondidinho De Mandioca Com Queijo Coalho from the oven and let it rest for a few minutes.
Garnish with chopped parsley before serving.

Ingredients

Instructions

Nutrition Facts

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