Carne Seca Shepherds Pie
Real carne seca needs two days of soaking to lose its salt, so this version borrows the flavour instead: smoky minced beef under a cassava-and-potato mash, blasted under the grill until the top is freckled brown.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Boil the potato cubes in salted water for 12 minutes until they collapse under a fork, and heat the grill to its highest setting.
Meanwhile heat the oil in a frying pan over high heat and brown the mince hard for 5 minutes, breaking it up but letting it catch and crisp.
Stir in the onion, garlic, smoked paprika and tomato puree, cook for 3 minutes, then add the stock and bubble for 2 minutes until the mince is cooked through with no pink left and the pan is just moist.
Drain and mash the potatoes with the cream, butter and a generous pinch of salt until smooth.
Spread the mince in a shallow ovenproof dish, top with the mash, rough up the surface with a fork and grill 12cm from the element for 4 minutes until browned.
Read all that and thought “absolutely not”?
Completely fair. Carne Seca Shepherds Pie is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.