Creamy Brazilian Escondidinho: Beef and Mashed Potato Bake
A beloved Brazilian comfort dish where fluffy mashed potatoes hide a layer of creamy, coriander-scented ground beef, all topped with golden melted mozzarella. It's hearty, budget-friendly and surprisingly easy — the kind of dinner that disappears fast at the family table.
🛒 Ingredients
6 servings
- 500 g floury potatoes (for mashing)
- 500 g ground beef
- 2 cartons heavy cream or crème fraîche (about 400 ml)
- 1 beef stock cube
- 200 g mozzarella, grated
- 1 small bunch fresh coriander (cilantro)
- A drizzle of olive oil
- Salt and freshly ground black pepper
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Directions
- 1
Peel the potatoes and boil them in salted water until a knife slides through easily. Drain, then mash into a smooth purée with a little butter or cream. Set aside.
- 2
Heat a large pan over high heat and brown the ground beef with the crumbled stock cube and finely chopped coriander. Stir often so it colours evenly.
- 3
Once the beef is nicely browned, pour in the cream and simmer gently for 3 to 4 minutes until the mixture turns thick and creamy. Season with salt and pepper.
- 4
Lightly grease the bottom of a baking dish with a spoonful of the beef. Build the layers: mashed potato first, then the creamy beef, then a final smooth layer of mashed potato.
- 5
Scatter the mozzarella over the top, drizzle with olive oil and bake for 5 minutes at 200 °C under the grill until the cheese is golden and bubbling. Serve piping hot.
💡 Chef's Tip
A knob of butter and a splash of warm milk make the mashed potato extra silky. You can assemble the escondidinho ahead of time and chill it — just give it around 15 minutes in the oven so the centre heats through. Fresh coriander is the signature flavour here; parsley works if you prefer a milder taste. Check that your stock cube is gluten-free if you're cooking for someone with an intolerance.
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