How to Make Escondidinho _ Brazilian Shepherd's Pie with Cassava(Yucca) Puree and Shrimp.

dried beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Shredded chicken is leaner, while ground beef is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor, while processed cheese is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories, while milk is a more affordable option.

Boil the frozen peeled cassava in cold water with salt until soft, about 40 minutes, ensuring even pieces for consistent cooking.

Strain the cassava and remove tough veins, then mash it until slightly firm and breaking apart.

Marinate the clean shrimp with lime juice.

Heat a wok and add fat (butter or olive oil), then add the shrimp.

Add chopped red onions and red and green chilies to the shrimp, adjusting spice level as desired.

Add cream cheese to the shrimp mixture, stirring to create a creamy consistency.

Finish the shrimp mixture with fresh lime juice and chopped herbs (parsley and coriander).

Prepare a baking dish with olive oil to prevent sticking, then layer a thin layer of cassava puree at the bottom.

Hide the shrimp mixture between layers of cassava puree in the baking dish.

Bake in the oven at 200 degrees Celsius for 25 minutes with the grill on.

Let the dish rest for 5-7 minutes after baking to allow juices to redistribute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens