This casserole is a variation of the nice and very popular “Escondidinho* de aipim com Carne Seca” (yuca jerk beef shepherd’s pie) from Brazil’s Northeast region.
For this one, I used arracacha instead of yuca. The combination of the nutty, slightly sweet flavour of the arracacha with the salty of the jerked beef tastes amazing.
Escondidinho is one of the most versatile pies that can be assembled days in advance and refrigerate, making prep easier. It can be made with a huge variety of meats – jerked beef, ground beef, chicken, fish, shrimp, pork – and different types of mashed roots, like yuca, arracacha, potatoes, sweet potatoes, etc.
Arracacha is a common root vegetable in Brazil, and it’s really, really good and tasty…I love it!
Jerked beef consists of dry, salty, cured pulled meat.
And if you are in a country where you cannot find the Arracacha, you can also make it using different types of mashed roots, like yuca (cassava/manioc), potatoes, sweet potatoes or instant mashed potatoes, as a substitute.
*“Escondidinho” means “little hidden one,” if translated literally probably because the beef is hidden under the mashed yuca.
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Ingredients
Arracacha Dough
- 1 kg Arracacha - peeled, cooked, and squeezed - In Canada buy it here
- 2 Egg yolk
- 1 tbsp Butter - or margarine
- 1 cup All-purpose flour
- 2 tbsp Parmesan cheese - grated
- 2 sachets SAZÓN® Meat Seasoning - optional but recommended for a special flavour - In Canada buy it here
- Salt - to taste
- Nutmeg - optional to taste
- Parsley - optional to taste
- Green onion - optional to taste
- Black pepper - optional to taste
- 1 tsp Baking powder
Filling - Sautéed beef jerky
- 1 tbsp Oil
- 1 Onion - chopped
- 1 tbsp Garlic - minced or 3 cloves – crushed)
- 800 g Beef jerky - desalted, cooked, and shredded - In Canada buy it here
- 1/3 cup Tomato sauce - or Tomato extract
- Salt - to taste
- Black pepper - optional to taste
- ½ cup Parsley - chopped
- ½ cup Chives - or green onions – chopped
To assemble and bake
- Parmesan cheese - or mozzarella cheese
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Instructions
Arracacha Dough
- You can buy already peeled and cooked arracacha or use a fresh one. I used this peeled and cooked arracacha from duBrazil. Place the cooked arracacha in a drainer. Wash with running water to remove excess starch.
- If using fresh arracacha, it is important to wash and peel it first and then cook. Wash, peel and cut each cassava into 3 pieces. Transfer to a large pot and cover with water. Place over high heat. As soon as it boils, reduce the heat, and let it cook for another 15 minutes until it is tender.
- Let the water drain well.
- Place cooked arracacha into a large bowl, and mash very well using a masher. Stir in the egg yolks, butter, flour, Parmesan cheese, SAZÓN® seasoning, nutmeg, parsley green onions, salt and pepper to taste. I used a hand mixer to mix everything, then I added the baking powder and gently mixed it.
Jerked beef preparation
- De-salting: Bring 4 litre of water to a full boil, add the jerked beef and boil for 20 minutes. Dispose of the water.
- Cooking using a pressure cooker (instant pot): Cook for 30 minutes in 3 litres of water. Dispose of the water.
- Or Cooking using a slow cooker (Crock-Pot): Cook for at least 4 hours in 3 litres of water. Dispose of the water.
- Then shred the jerked beef by hand or using a fork.
Filling - Sautéed jerked beef
- Place the oil in a medium saucepan and heat over high heat. Add onion and garlic and sauté for 3 minutes, or until golden brown.
- Add the jerked beef and sauté for 1 minute, or until completely wrapped.
- Add the tomato sauce, and cook.
- Put the parsley and chives (or green onions) and correct the salt. Reserve.
To assemble and bake
- Line a pie pan or baking dish with half of the arracacha dough spread evenly with a spatula or back of a spoon.
- Add the sautéed jerked beef filling and cover with remaining arracacha dough.
- Finish by sprinkling parmesan (or mozzarella) cheese on top distributing uniformly.
- Bake at 375-400°F (190-200°C) for about 30 minutes or until bubbly around edges and golden brown on top.
- Serve it warm by itself or accompanied by a fresh salad or steamed vegetables. Enjoy!!!
Notes
Fast2eat has partnered with Dubrazil to share new and simple Brazilian recipes your family will love!
This recipe was prepared with the following DuBrazil products:
LeadFoods Jerked Beef
Jerked beef (carne seca) consists of a dry, salty, cured meat product obtained from a fresh cut of beef, dried by salt during a period of time to develop aroma and flavour. In the past (the late 1700s), this was the only technology available for areas where refrigeration did not exist. With a large population without electricity and high demand for quality protein, Brazil developed a huge Carne Seca (Jerked Beef) industry. The product is, nowadays, virtually present in every house in the country due to its versatility.
Sazon Tempero para Carnes
Sazón® seasoning is made from ingredients and spices, such as onions, garlic and fine herbs that enhance the recipes'flavour, leaving an extra taste on your dish to make it even more tasty and irresistible. Seasonings are perfect for varying the flavour of the same dish. With Sazón®, you leave everyone wanting to repeat!
Vapza Arracacha Cooked
Arracacha is native to the Andes mountains and is one of the most popular root vegetables commercially grown in South America, especially in Brazil. It can also be found in smaller quantities in Cuba, Puerto Rico, Japan, Europe, North America, and Australia.
Arracacha roots are too hard to eat raw. It is best suited for cooked applications such as boiling, roasting, and frying. It can be prepared in any way that carrots and potatoes can be prepared.
When cooked, it becomes really yellow and develops a distinctive nutty, slightly sweet flavour and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts."
The cooked root is a soft, extremely dense, crisp, tender, and slightly sticky texture.
It is one of the least carby and most nutritious tubers. Arracacha root is an excellent source of calcium, having four times as much as potatoes and vitamin C and contains some iron. The root is highly digestible (due to the small size of its starch grains). It is also a good source of fibre that can help regulate the digestive system, and potassium, which helps stabilize heart rate. It contains anti-oxidant properties to boost the immune system.
The yellow cultivar contains substantial amounts of carotenoid pigments, precursors to vitamin A, to the point that excessive consumption of arracachas may cause yellowing of the skin, a condition that is not considered to be harmful.
Common names:
The name arracacha (or racacha) was borrowed into Spanish from Quechua and is used in the Andean region.
The plant is also called:
- Apio or Apio criollo ("Creole celery") in Venezuela and Puerto Rico.
- Zanahoria blanca ("white carrot") in Ecuador.
- Virraca in Peru.
- Mandioquinha ("little cassava") or batata-baroa ("baroness potato") in most regions of Brazil, but other common names in certain regions of that country include batata-salsa (“parsley potato”), batata fiúza ("trustworthy potato"), cenourinha-branca ("little white carrot"), and cenourinha-amarela ("little yellow carrot") or simply cenoura-amarela ("yellow carrot"), among others. Its Portuguese names are usually derived from the plant's similarity to other well-known vegetables and roots.
- It is sometimes called white carrot in English, but that name properly belongs to white varieties of the common carrot. It is sometimes called Peruvian carrot or Peruvian parsnip in English. Let’s stick to calling it arracacha.
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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