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

LeadFoods Jerked Beef

Sazon Tempero para Carnes

Vapza Arracacha Cooked

- 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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