Hi, friends! This Brazilian escondidinho hides a savory beef filling between layers of creamy mashed potatoes. My grandmother’s approach was to take care of the two pans first: a smooth mash in one and well-browned beef in the other. The cheese topping brings everything together.
- Prep
- 30 minutes
- Cook or chill
- about 35 minutes on the stove and in the oven
- Yield
- 8 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Mashed potatoes
- 1 kg peeled potatoes (about 2.2 lb), cut evenly
- 2 tablespoons butter
- ½–¾ cup hot milk (120–180 ml)
- Salt and nutmeg to taste
Beef filling
- 600 g ground beef (about 1⅓ lb)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, seeded and diced
- ½ cup tomato sauce (120 ml)
- 1 teaspoon sweet paprika
- Salt, black pepper, parsley, and scallions to taste
Assembly
- 200 g shredded mozzarella (7 oz)
- 2 tablespoons grated Parmesan
- Butter for the dish
How to make it
- Preheat to 425°F (220°C) and lightly butter a 20 × 30 cm baking dish, approximately 8 × 12 inches. Warm the milk without boiling it.
- Boil the potatoes in lightly salted water until a fork slides through easily. Drain thoroughly and mash while hot.
- Mix in the butter and add hot milk gradually. Season with salt and nutmeg. The mash should fall slowly from a spoon, not pour like a sauce.
- Heat a wide skillet, add olive oil and beef, and let the meat brown before breaking it apart. Once its released liquid evaporates, add onion, garlic, and paprika.
- Add tomatoes and tomato sauce. Cook until the filling is thick and moist, not watery, and the beef reaches 160°F. Finish with the herbs.
- Spread half the mash in the dish, add all the beef, and cover with the remaining mash. Top with both cheeses.
- Bake for 15–20 minutes until hot throughout and lightly browned. Rest for 8 minutes before serving.
Small details that help
Russet or Yukon Gold potatoes are useful U.S. choices for mash. Drain well and add milk in stages. A watery beef filling seeps into the potato layer and makes clean portions harder to serve.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why does the filling leak into the mash?
The filling likely has too much free liquid. Reduce it before assembling and keep the mash thick enough to hold its shape.
Can I prepare the layers in advance?
Yes, refrigerate them promptly in shallow containers. An assembled cold bake takes longer to heat; reheat leftovers to 165°F.
What should I serve with it?
A green salad or cooked vegetables adds freshness alongside the beef, potatoes, and cheese.