For the month of September our special dish features a plate that, according to some people, has already been born as a classic.

We are talking about the Escondidinho de Mandioca, Carne de Panela and Palmito. A type of Shepherd-style pie, made with Cassava instead of just potatoes, braised brisket and hearts of Palm, with cheese bread crumbs.

It is a gluten-free dish, almost dairy free as we just use cheese on the crumbs.

Escondidinho is a popular national dish and depending on the region in Brazil, cassava, its main ingredient, is called by different names, such as mandioca, macaxeira, aipim, maniva, castelinha, uaipi, maniveira, and others.

It’s a variation of the popular Escondidinho de Carne Seca (“Sun-dried Beef Shepherd’s Pie”) from the Northeast region of Brazil. A true one-dish wonder.

Originally, escondidinho (pronounced es-kohn-jee-JEEN-yoo or es-kohn-dee-DEEN-yoo, depending on the region of Brazil) was made from carne seca (sun-dried beef) topped with mashed cassava and cheese – queijo de coalho.

It follows the same general concept of a cottage pie, popularly known as shepherd’s pie. But just as cottage pie has its many variations, so does its Brazilian fellow.

Nowadays, escondidinho may be made from chicken, charque (a meat similar to jerked beef), shrimp, ground beef, and codfish, among other things. One ingredient has not changed though… It is always topped with mashed cassava or yuca.

To replace the cheese we originally use on top, prior to baking it, we are using the cheese bread crumbs, which will bring the texture and wonderful color (golden brown).

Similar to the cottage pie in its origins, escondidinho was a dish created by the poor and is affordable to all.