Escondidinho de Carne and Chorizo
Cheesy Beef and Mash Pie with Brazilian Style Spices and Mozzarella
- Milk
- Barley
- Cereals containing gluten
- Sulphites
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
A Brazilian twist on the classic shepherd's or cottage pie, the savoury meat filling of escondidinho de carne has added spices to bring warmth and extra flavour. Plus, with mozzarella cheese on top of the mash, it feels like a more indulgent version of this British classic.
Ingredients
700 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Onion
240 grams
British Beef Mince
1 ball(s)
Mozzarella
(Contains: Milk)
1 carton(s)
Tomato Passata
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Wild Rocket
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Finely chop widthways into small pieces.
Halve, peel and chop the onion into small pieces.
Preheat your grill to high.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the carrot and onion and fry until softened, 4-5 mins.
Add the beef mince and chorizo and fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned and the veg has softened, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
While the mince and veg fry, drain and tear the mozzarella.
Stir the passata, Brazilian style spice mix, Worcester sauce, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Simmer 3-4 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Transfer half the mash to a large ovenproof dish and evenly spread in a layer along the bottom of the dish.
Spoon on the spiced beef mixture and smooth into an even layer, then top with a final layer of the remaining mash.
Scatter the mozzarella pieces over the mash topping, then pop into the oven and grill until the cheese is melted and golden, 8-10 mins.
Share the escondidinho de carne between your serving bowls.
Serve the rocket on the side with a drizzle of oil.
