Creamy Cassava and Shredded Beef Gratin

Name: Creamy Cassava and Shredded Beef Gratin
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) fresh cassava, peeled and chopped; 150 g (⅔ cup) heavy cream; 2 tablespoons unsalted butter; 500 g (1.1 lb) braising beef (chuck or brisket), cooked and shredded; 1 medium onion, finely chopped; 4 garlic cloves, crushed; 2 ripe tomatoes, peeled and diced; Salt and freshly ground black pepper; Grated Parmesan or Gruyère, to taste; A drizzle of olive oil

By Marie Lefebvre · Updated October 27, 2026

A comforting layered bake with silky cassava mash and seasoned shredded beef, finished with a bubbling golden cheese crust. Inspired by Brazil, this hearty dish is a guaranteed crowd-pleaser at the family table.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 kg (2.2 lb) fresh cassava, peeled and chopped
150 g (⅔ cup) heavy cream
2 tablespoons unsalted butter
500 g (1.1 lb) braising beef (chuck or brisket), cooked and shredded
1 medium onion, finely chopped
4 garlic cloves, crushed
2 ripe tomatoes, peeled and diced
Salt and freshly ground black pepper
Grated Parmesan or Gruyère, to taste
A drizzle of olive oil

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Directions

1
Cook the cassava in a large pot of salted boiling water for about 30 minutes until very tender. Drain and mash while still hot with butter and a pinch of salt.
2
Stir in the heavy cream and mix until the mash is smooth and creamy. Set aside and keep warm.
3
In a skillet, sauté the onion and garlic in a drizzle of olive oil over medium heat until soft and lightly golden.
4
Add the shredded beef and cook for 2–3 minutes, stirring to coat with the aromatics.
5
Add the diced tomatoes and simmer over low heat for 10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6
Grease a baking dish. Spread half the cassava mash on the bottom, layer all the beef filling on top, then cover with the remaining mash, smoothing the surface evenly.
7
Sprinkle generously with grated cheese and grill in the oven at 200 °C (390 °F) for 15–20 minutes until the top is golden and bubbling.

💡 Chef's Tip

For extra richness, stir an egg yolk into the cassava mash before assembling. The gratin can be assembled the day before and grilled just before serving.