Brazilian Dutch Oven Shepherd's Pie is a warm, comforting, and hearty ground beef and potatoes meal. It's great for a family dinner and can easily be made ahead (in a dutch oven, pot, large skillet, or casserole dish).
This may not be one of the most popular dishes in Brazil, but it's at the top of the list of the heartiest and most delicious. This is a Brazilian Dutch Oven Shepherd's Pie, or Escondidinho de Carne in Portuguese. Similar to other Shepherd's pies, it has 2 primary layers. The bottom is a savory beef filling and the top a creamy mashed topping. In Brazil, this topping is traditionally mashed or pureed Yuca Root. However, since in the US, it's much easier to find potatoes, I made this recipe with a delicious and creamy mashed potato topping. Oh, and then cheese 😉
The filling is really focused on the beef, which can be a shredded dry beef (typically carne secca) or ground beef. This version uses ground beef with garlic, onions, and warm spices.
Funny enough, I first heard of this recipe while on vacation in Buenos Aires, Argentina in January. We took an Empanada cooking class and there the instructor talked about how traditionally grandmas would use the leftover beef empanada filling for a Shepherd's pie. Then she mentioned the Brazilian version, Escondidinho de Carne. In Brazil, mom or grandma would be in the kitchen making large batches of pasteis with beef filling. She would then use the leftover beef for Shepherd's pie. As soon as we returned home to Brazil, I researched this and made my own version.
Simple Ingredients and Swaps
Mashed Potatoes
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- Yukon Gold Potatoes – As I mentioned, the traditional Brazilian version of Shepherd's pie uses mashed Yuca root, which you can sometimes find at either higher end grocery stores with more exotic veggies or at International grocery stores that specialize in South American ingredients. Check out the Yuca section below if you want to go that route. Instead, I used yukon gold potatoes. Peeled Russet potatoes work well for mashed potatoes too. You could also use sweet potatoes.
- Milk – I used 1 %, but any milk is fine. You can also substitute in plain unsweetened non-dairy milks.
- Salted Butter – You can also use unsalted butter, just taste to see if you need to add any salt at the end.
- Parmesan Cheese, grated – Parmesan brings in more nutty flavor, but also some needed salt.
- Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
Beef Filling & Topping
- Ground Beef - I used 90% Lean ground beef. You can use any ground beef of your preference. You can also use ground chicken, shredded chicken, ground turkey, or ground pork.
- Olive Oil - I used Extra Virgin Olive Oil to cook the ground beef. You can also use vegetable oil, canola oil, coconut oil, or avocado oil.
- Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Onion (green onions) – I used yellow onion, but red onion, white onion, or shallots will be fine. You can also use scallions (greens onions) for green color and milder onion-flavor.
- Cream Cheese – The cream cheese helps bind the meat together for more of a filling texture. Regular full fat cream cheese or Low Fat cream cheese will both work. You can substitute with marscapone, cottage cheese blended smooth, or a combination of these. You can also add in other cheeses, such as shredded cheddar, shredded mozzarella, goat cheese, or other shredded cheeses you like.
- Fresh Cilantro leaves - If you don't have fresh, you can use dried cilantro. You could also substitute with fresh basil or fresh parsley.
- Chili Powder - Chili Powder brings a peppery note without the heat. You can also use red pepper flakes for heat or smoked paprika.
- Ground Cumin – Cumin gives that distinct smoky flavor that hard to replace. However, if you don’t have cumin, you could add in smoked paprika instead.
- Salt - I use kosher salt for savory cooking, but any course salt or table salt will be fine.
- Black Pepper - I used coarsely ground, but any ground black pepper is fine.
- Mozzarella Cheese - I used sliced mozzarella as it's what I can get here in Brazil. However, you can also use shredded mozzarella. Jack cheese, cheddar cheese, gouda, or other soft melting cheeses are fine to use on top. Of course, you can also leave the cheese off.
Simple Equipment and Tools
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For this recipe, I used a dutch oven because it can go from stove to oven and is deep enough to hold all of the layers. Any high-sided skillet or pot will work.
You could also make the beef in a frying pan and then transfer to a casserole dish that’s approximately 10×10 to 10×13 or similar.
For mincing garlic, I use a Garlic Press.
Recipe Tips for Dutch Oven Shepherd's Pie
First tip is that you can keep mashed potatoes in the freezer for using whenever you have lefter ground beef! That means, you can have a shepherd's pie in no time!
Second tip is for bringing mashed potatoes back to life. If you make them in advance and store them in the fridge or freezer, they can dry out. To bring them back to life, gently warm them with a ¼ cup of milk or cream or even sour cream. The moisture and gentle heat will help give them a creamy texture again.
Finally, for the filling. You can really use ANY leftover meat that you have! Shredded chicken, shredded pork, shredded beef are all great. You can even crumble leftover hamburgers and hot dogs! How about adding sausage too? Just crumble the sausage and mix it with another meat or just use by itself.
How to Make this Dutch Oven Shepherd's Pie
Making the Mashed Potatoes
Make the Mashed Potatoes: Peel the potatoes and keep them in cold water until all are peeled and cut. Cut them into small 1 inch size pieces so they cook faster. Put potatoes into a large pot of water (with an strainer insert if you have it). Add 2 tablespoon of Salt to the water. Cover with a lid and bring to a boil (about 8-10 minutes). Boil for 5 minutes or until the potatoes are fork tender.
When the potatoes are soft and slide off the fork or break apart easily, drain the potatoes and add back to the pot for smashing. Add the butter and 1 cup of milk and smash with a potato masher. Add garlic, ground black pepper, and parmesan and stir to combine. Taste for seasoning and add a teaspoon of salt or more if needed. Set aside while making the beef.
Make the Beef Filling
While the potatoes are cooking, dice the onion, mince the garlic, chop the cilantro, and measure the seasonings.
Make the ground beef filling by first preheating your dutch oven (or skillet) on high heat. Add 1 teaspoon Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, diced onion, cilantro, chili powder, cumin, salt, and black pepper.
Preheat the oven to 400 F degrees.
Spread the beef filling out evenly in the pot or pan. Scoop the potatoes onto the filling all over and then gently spread to evenly cover.
Add a layer of the sliced mozzarella. Bake in the oven for 10-15 minutes until the cheese is golden brown and melty.
How to make with Mashed Yuca Root
Yuca root, or cassava or mandioca in Portuguese, is a very common root vegetable here in Brazil. In the states, it's harder to find the actual root vegetable, but you may be familiar with cassava flour. The flavor when cooked is very mild and a bit starchy, so it's similar to a potato in that sense. It's gluten free, but has relatively high carbohydrates, so it's not a low-carb ingredient.
For this recipe, you would use the yuca the same way that you use potato. Peel it with a knife or peeler. The skin is tough, so a knife may be easier. Then cut up into 1 inch cubes and boil or steam. Then mash just like the potatoes.
What to Serve with Brazilian Shepherd's Pie
Since this dish is all about the meat and potatoes, I suggest adding a green veggie as a side dish. This Sauteed Kale with Bacon and Garlic {Couve a Mineira} is easy and a great compliment. Or you could go with a cold Tomato and Onion Salad.
Here are some other easy ideas for sides! Steamed or roasted veggies, such as broccoli, cauliflower, carrots, zucchini, onions, and/or mushrooms. Try tossing them in a little olive oil and this delicious spice blend that goes well with everything: Brazilian Steak Seasoning Recipe.
Cold salads are always a nice contrast with warm and heart dinners like this one. You could toss a simple green salad with your favorite dressing or just olive oil and vinegar. You could make a tomato, cucumber, mozzarella, and basil salad. Or just slice up tomatoes and cucumbers for a natural and delicious fresh side.
Brazilian Shepherd's Pie Recipe FAQs
Yes, you can use any ground protein that you prefer in this dutch oven Shepherd's pie. Just be sure to add enough oil to the pan for chicken and turkey so that it doesn’t stick, as it has less fat than beef. You will also want to taste for seasoning. Since beef tends to have more natural flavor, you may want a touch more salt, oregano, or pepper. Otherwise, the cooking steps will be the same.
The traditional recipe doesn't seem to add many veggies, which was tough for me as I LOVE to add them. So, YES, you can definitely add veggies and here are some of the best. Diced carrots, celery, or bell peppers (red peppers or green peppers). Zucchini, mushrooms, or even fresh diced tomatoes are great. From the freezer you can add frozen or fresh corn, frozen peas, or frozen green beans. Truly, the sky's the limit, so add what your family loves!
This Shepherd’s Pie can be frozen before or after baking, but I do not recommend freezing in the dutch oven. If you plan on freezing this, then build the pie in an oven-safe and freezer-safe casserole dish, whether that is glass or aluminum or other. After building the casserole, skip the baking step since everything is already cooked. Cool it first in the fridge. Store it in an airtight container in the freezer and it will last for 3-4 months. To thaw, place in the refrigerator 24 hours in advance of cooking. Then place in a 400 degree oven for 30 minutes minutes covered then 10 minutes uncovered
Brazilian Dutch Oven Shepherd's Pie ~ Escondidinho de Carne
Ingredients
Mashed Potatoes
- 1 ½ lbs Yukon Potatoes
- 3 tablespoon Salt 2 tablespoon for water remaining as needed
- 1 cup 1% Milk Any milk will work
- 2 tablespoon Butter salted (unsalted is good too)
- ¼ cup Parmesan Cheese grated
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic minced
Beef Filling & Topping
- 1 lb Ground Beef
- 1 teaspoon Olive Oil
- 2 Cloves Garlic minced (or 2 teaspoon garlic powder)
- ½ Yellow Onion diced
- ¾ cup Cream Cheese
- 2 tablespoons Fresh Cilantro chopped
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin Powder
- ½ teaspoon Salt or to taste
- 1 teaspoon Ground black pepper
- 4 slices Mozzarella Cheese
Instructions
- Make the Mashed Potatoes: Peel the potatoes and keep them in cold water until all are peeled and cut. Cut them into small 1 inch size pieces so they cook faster. Put potatoes into a large pot of water (with an strainer insert if you have it). Add 2 tablespoon of Salt to the water. Cover with a lid and bring to a boil (about 8-10 minutes). Boil for 5 minutes or until the potatoes are fork tender.
- While the potatoes are cooking, dice the onion, mince the garlic, chop the cilantro, and measure the seasonings.
- When the potatoes are soft and slide off the fork or break apart easily, drain the potatoes and add back to the pot for smashing. Add the butter and 1 cup of milk and smash with a potato masher. Add garlic, ground black pepper, and parmesan and stir to combine. Taste for seasoning and add a teaspoon of salt or more if needed. Set aside while making the beef.
- Make the ground beef filling by first preheating your dutch oven (or skillet) on high heat. Add 1 teaspoon Olive Oil, then the ground beef. Break up the beef and add the minced cloves garlic, diced onion, cilantro, chili powder, cumin, salt, and black pepper.
- Preheat the oven to 400 F degrees.
- Spread the beef filling out evenly in the pot or pan. Scoop the potatoes onto the filling all over and then gently spread to evenly cover. Add a layer of the sliced mozzarella. Bake in the oven for 10-15 minutes until the cheese is golden brown and melty.
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