Escondidinho is a Brazilian style Shepherd’s pie that is typically made with yucca (and it is amazing!) and “stuffed” with a yummy seasoned layer of meat! But not today. I made it a little different today….
I don’t have yucca at hand but I NEEDED to have it tonight so I made it with cauliflower and potatoes, made it as creamy as I remember having it with the yucca version and it came out a success.
This is “lighter” because it is made with smoked salmon instead of marinated shredded meat, and also has the cauliflower addition despite having 3 different fats (butter, Crème fraîche and cream) but they are a great addition to the mash. Don’t forget the cheese on top. Yea. It’s definitely NOT low-fat but that’s not what I’m after here.
This is a legit cold weather dish and whatever protein you decide to add will be king! I hope you try it!!!
Sheppard’s Pie – Brazilian style on the lighter side
- 2 medium Yukon potatos, peeled, quarters1 head of cauliflower, washed, quartered
- 2-3 tbsp Crème fraîche (or cream cheese)
- 1-2 tbsp butter
- 1/4 cup or heavy whipping cream
- Salt and pepper to taste
- Onion and garlic powder to taste
- 1/2-1 cup of shredded cheeses (I used mozzarella, parmesan and cheddar
- 6 oz smoked salmon or Protein of choice: This is often made with well marinated shredded beef, pork or ground beef. That’s coming soon. I can’t wait to make this again.
- Boil potatoes and cauliflower together for about 20 minutes or until tender.
- Drain and mash when tender. If you like it chunky use a potato masher. I used an immersion blender and got it smooth. You can also put it in the blender and blend.
- Once mashed, add creme fraiche, butter and cream all together. Season to taste and enjoy as a side, or use as a base for your “pie”.
- Spray an oven safe pan with olive oil or baste with butter. Layer! A 1-2 inch layer of the creamy cauliflower mash, layered with the smoked salmon (or protein of choice) and another 1 inch layer of mash. Finish off with sprinkled cheese!
- Cover it with with aluminum foil, bake st 375°F for 30 minutes. Remove foil when you see the mash kind of simmering, increase temperature to 400°F and give it 10-15 minutes until the cheese becomes bubbly and golden brown. You might have to broil on high for the last 1-2 minutes.
Enjoy with roasted or blistered cherry tomatoes, and ir you’re Brazilian, you’ll appreciate potato sticks for added texture and crunch! But totally optional!
I will be making this again with other proteins and with real yucca as soon as I can find it! it’s not readily available in my local super markets.