Brazilian Dutch Oven Shepherd's Pie ~ Escondidinho de Carne

Name: Brazilian Dutch Oven Shepherd's Pie ~ Escondidinho de Carne
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 1 ½ lbs yukon potatoes; 3 tablespoon Salt 2 tablespoon for water; 1 cup 1% milk; 2 tablespoon butter; ¼ cup Parmesan Cheese; 1 teaspoon ground black pepper; 1 teaspoon garlic; 1 lb ground beef; 1 teaspoon olive oil; 2 Cloves garlic; ½ yellow onion; ¾ cup cream cheese; 2 tablespoons fresh cilantro; 1 tablespoon chili powder; 1 tablespoon cumin powder; ½ teaspoon salt; 1 teaspoon ground black pepper; 4 lices mozzarella cheese

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 servings
Course
Main Course
Cuisine
American, Brazilian

Brazilian Dutch Oven Shepherd's Pie ~ Escondidinho de Carne

Megan Martin

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This is a Brazilian Dutch Oven Shepherd's Pie, or Escondidinho de Carne in Portuguese. Similar to other Shepherd's pies, it has 2 primary layers. The bottom is a savory beef filling and the top a creamy mashed topping. In Brazil, this topping is traditionally mashed or pureed Yuca Root. However, since in the US, it's much easier to find potatoes, I made this recipe with a delicious and creamy mashed potato topping. Oh, and then cheese 😉 The filling is thick and hearty with ground beef with garlic, onions, and warm spices. Make this ahead for a busy weeknight!

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Ingredients

Servings

Mashed Potatoes

1 ½ lbs yukon potatoes
3 tablespoon Salt 2 tablespoon for water remaining as needed
1 cup 1% milk Any milk will work
2 tablespoon butter salted (unsalted is good too)
¼ cup Parmesan Cheese grated
1 teaspoon ground black pepper
1 teaspoon garlic minced

Beef Filling & Topping

1 lb ground beef
1 teaspoon olive oil
2 Cloves garlic minced (or 2 teaspoon garlic powder)
½ yellow onion diced
¾ cup cream cheese
2 tablespoons fresh cilantro chopped
1 tablespoon chili powder
1 tablespoon cumin powder
½ teaspoon salt or to taste
1 teaspoon ground black pepper
4 lices mozzarella cheese

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Instructions

Make the Mashed Potatoes: Peel the potatoes and keep them in cold water until all are peeled and cut. Cut them into small 1 inch size pieces so they cook faster. Put potatoes into a large pot of water (with an strainer insert if you have it). Add 2 tablespoon of Salt to the water. Cover with a lid and bring to a boil (about 8-10 minutes). Boil for 5 minutes or until the potatoes are fork tender.
While the potatoes are cooking, dice the onion, mince the garlic, chop the cilantro, and measure the seasonings.
When the potatoes are soft and slide off the fork or break apart easily, drain the potatoes and add back to the pot for smashing. Add the butter and 1 cup of milk and smash with a potato masher. Add garlic, ground black pepper, and parmesan and stir to combine. Taste for seasoning and add a teaspoon of salt or more if needed. Set aside while making the beef.
Make the ground beef filling by first preheating your dutch oven (or skillet) on high heat. Add 1 teaspoon Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, diced onion, chili powder, cumin, salt, and black pepper. Cook to brown the meat and soften the onions, about 5-8 minutes.
Preheat the oven to 400 F degrees. Then mix in the cream cheese and cilantro.
Spread the beef filling out evenly in the pot or pan. Scoop the potatoes onto the filling all over and then gently spread to evenly cover. Add a layer of the sliced mozzarella. Bake in the oven for 10-15 minutes until the cheese is golden brown and melty.