Escondidinho

A Brazilian dish you can translate to "little hidden thing ". For For reference think of it as a shepherds pie without a pie crust.

You can make it with potato, but I love the cassava version!

Here in Australia you can sometimes find them fresh at Asian grocers, but you're more likely to find it frozen.

Simply boil them to make a mash, but add cream or milk or ricotta to make it a bit more creamy and moist.

I made the filling for this one with brisket, eggplant and capsicums, as you can see, but like all my recipes, feel free to change it up to whatever you like! A broccoli, mushroom and chickpea filling for the vegos out there would be amazing!

Let me know if you give it a try!

Ingredients:

• 500g Brisket

• 1 brown onion

• 1 large capsicum

• 1 large eggplant

• 4 cloves garlic

• Oregano to taste

• 1kg cassava or potato

• milk or cream or cream cheese of some sort.

Method:

In a pressure cooker, cover the brisket with water and cook for 1 hour.

Remove the brisket from the pot and pull it apart using two forks.

Add a generous amount of olive oil to a pot, and cook all the vegetables and oregano leaves on low to medium heat until soft and slightly golden.

Add the meat and 3 ladles full of the brisket water to the pot and allow it to cook over medium heat until it has all reduced.

Season with salt and pepper.

In an oven dish, place a layer of the creamy cassava mash, add all the filling, then cover with the remaining mash.

Place in the oven at 200C until the top is golden, then enjoy!