Cheesy Beef Shepherd's Bake with Creamy Mashed Potato
A golden-topped bake layering silky mashed potatoes over a rich filling of shredded beef, garlic, and tomatoes — inspired by the Brazilian escondidinho. Simple to make and utterly satisfying, it is the kind of comfort food that disappears fast at the dinner table.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) floury potatoes
- 500 g (1.1 lb) beef chuck or brisket
- 200 ml (7 fl oz) heavy cream
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 medium onion, finely diced
- 2 ripe tomatoes, chopped
- 2 tablespoons olive oil
- Salt, black pepper, and smoked paprika
- 80 g (3 oz) grated mozzarella or cheddar
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Directions
- 1
Simmer the beef in salted water for about 2 hours until very tender, then shred it finely with two forks. Set aside.
- 2
Boil the potatoes until completely soft, drain well, then mash with butter and heavy cream until smooth and fluffy. Season with salt and pepper.
- 3
Heat olive oil in a skillet over medium heat. Cook garlic and onion until golden and fragrant, about 4 minutes.
- 4
Add the shredded beef and cook 3 minutes, stirring. Mix in the chopped tomatoes and smoked paprika, season, and simmer uncovered for 10 minutes until the sauce reduces.
- 5
Grease a baking dish with olive oil. Spread half the mash evenly on the base, spoon over all the beef filling, then top with the remaining mash, smoothing the surface.
- 6
Scatter the grated cheese generously on top and bake at 200 °C / 400 °F for 20–25 minutes until deeply golden and bubbling at the edges.
- 7
Rest 5 minutes before serving alongside steamed rice or a crisp green salad.
💡 Chef's Tip
A splash of red wine added when sautéing the beef adds wonderful depth. Leftovers reheat beautifully and taste even better the next day.
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