Escondidinho (Brazilian Shepherd's Pie) Recipe

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 lb braised beef short rib, shredded (or use high-quality ground beef)
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely diced
• 1/2 cup tomato sauce (preferably San Marzano)
• 1/4 cup dry white wine
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt (plus more to taste)
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp extra virgin olive oil (for drizzling)

Escondidinho Instructions

1. Place the Yukon Gold potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and diced red bell pepper to the skillet. Cook, stirring frequently, for another 2 minutes until fragrant and softened.
4. Stir in the shredded braised beef short rib (or ground beef if using) and cook for 2-3 minutes, allowing the meat to heat through and absorb the flavors.
5. Pour in the dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
6. Add the tomato sauce, smoked paprika, ground cumin, black pepper, and 1/2 teaspoon sea salt. Stir well and let the mixture simmer for 5-7 minutes, until slightly thickened. Taste and adjust seasoning if needed.
7. Remove the skillet from heat and stir in the chopped fresh parsley. Set the filling aside.
8. Once the potatoes are cooked, drain them thoroughly and return them to the pot. Add the unsalted butter and mash until smooth.
9. Pour in the heavy cream and 1/4 cup grated Parmesan cheese. Continue mashing and stirring until the potatoes are creamy and well combined. Season with salt to taste.
10. Preheat your oven to 400°F (200°C).
11. In a baking dish, spread half of the mashed potatoes evenly on the bottom, smoothing with a spatula.
12. Spoon the beef filling evenly over the mashed potato layer, spreading it out to the edges.
13. Top the beef layer with the remaining mashed potatoes, spreading to cover completely and smoothing the surface.
14. Sprinkle the shredded mozzarella cheese and the remaining 1/4 cup grated Parmesan cheese evenly over the top layer of mashed potatoes.
15. In a small bowl, toss the panko breadcrumbs with 1 tablespoon extra virgin olive oil, then sprinkle the mixture evenly over the cheese topping.
16. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
17. Remove the escondidinho from the oven and let it cool for at least 10 minutes before serving to allow the layers to set.