Brazilian Dried Beef Escondidinho with Sweet Potato Mash and Minas Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 13 inches.

2. 2

   Place the sweet potato and cassava in a pot with enough water to cover. Cook until very tender, 20 to 25 minutes. Drain well.

3. 3

   Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion and red bell pepper for 5 minutes. Add the garlic and cook 1 minute more.

4. 4

   Add the shredded dried beef, tomato, tomato paste, beef stock or water, black pepper, and cumin. Cook for 8 to 10 minutes, stirring, until the filling is moist but not watery. Stir in half of the parsley and set aside.

5. 5

   Make the mash by mashing the hot sweet potato and cassava with the butter and warm milk. Add 60 g (2 oz) of the Minas cheese and the salt, then mix until smooth and thick.

6. 6

   Spread the dried beef mixture evenly in the baking dish. Cover with the sweet potato-cassava mash, smoothing the top with a spoon.

7. 7

   Sprinkle the remaining Minas cheese evenly over the top.

8. 8

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until heated through. For a deeper golden top, broil for 2 to 3 additional minutes, watching carefully.

9. 9

   Remove from the oven, let rest for 5 minutes, and finish with the remaining parsley before serving.