Brazilian Salted Beef and Potato Casserole

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Escondidinho de Carne Seca is a beloved Brazilian comfort dish where shredded salted beef is tucked beneath a creamy layer of mashed potatoes, then baked until golden. It borrows the soul of a shepherd's pie but uses Brazil's iconic sun-dried beef for a rich, savory filling. Perfect for using up leftover carne seca or as a showstopper Sunday lunch.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 26 gFat
• 12 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 1180 mgSodium
• 1050 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the salted beef filling

• 500 g (1.1 lb) carne seca or carne de sol
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 large ripe tomato, diced
• 1/2 cup whole milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped scallion
• 1/2 teaspoon black pepper

For the potato topping

• 1 kg (2.2 lb) Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warm
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, cubed for the top

Directions

1. Place the carne seca in a large bowl, cover with cold water, and soak for 12 to 24 hours, changing the water three times to draw out the excess salt. Drain well and shred the beef finely with your hands or two forks.
2. Transfer the shredded beef to a saucepan, cover with fresh water, and simmer for 25 minutes until tender. Drain and set aside. While the beef cooks, place the potatoes in a separate pot, cover with salted water, and boil for 18 to 20 minutes until fork-tender.
3. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant. Stir in the tomato and cook for 3 minutes until softened.
4. Add the drained shredded beef, milk, parsley, and scallion to the skillet. Stir to combine and simmer for 5 minutes until the mixture is moist but not watery. Season with black pepper; taste before adding salt since carne seca is already salty.
5. Drain the potatoes thoroughly and return them to the hot pot. Mash with the butter, warm milk, salt, and white pepper until smooth and creamy. Fold in the Parmesan cheese.
6. Preheat the oven to 200°C (400°F). Spread the beef mixture evenly in a 2-quart baking dish, then top with the mashed potatoes, smoothing the surface with a spatula. Dot the top with the cubed butter and create gentle ridges with a fork to crisp up.
7. Bake for 25 minutes until the surface is golden brown and the edges are bubbling. For extra browning, run under the broiler for 2 to 3 minutes.
8. Let the casserole rest for 5 minutes before serving. Spoon onto plates and accompany with rice, sautéed greens, or a simple tomato salad.

Cook’s Notes

• Always soak carne seca for at least 12 hours and taste before salting the filling, since saltiness varies widely by brand.
• For an even more traditional flavor, swap half the potatoes with steamed and mashed cassava (mandioca).
• Add 1/2 cup of grated mozzarella or Catupiry under the mashed potatoes for an ultra-creamy, melty layer.
• Run the dish under the broiler for 2 to 3 minutes at the end to create a crispier, deeply golden crust.
• Leftovers keep well in the fridge for 3 days; reheat covered in a 180°C oven until warmed through.

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