Rezept 30, Rio de Janeiro, Brasilien

Escondidinho

For the meat:

1.5lbs ground beef/1 cup crushed tomatoes/1 large onion, chopped/3 cloves of garlic, minced/2 tomatoes, diced/1.5 Tbsp flour/2 Tbsp butter/⅓ cup chopped parsley/1 sprig rosemary, minced/1½ cup grated parmesan cheese/1 egg yolk/Salt and pepper to taste

For the mashed potatoes:

1.5lbs Russet Potatoes/1 8oz package cream cheese/1 cup heavy cream/Nutmeg to taste/Salt and pepper to taste/2 cups shredded mozzarella

To make the mashed potatoes:

1.In a large pot, cook the potatoes in salted water until fork tender. Once the potatoes are done, let them cool a bit (just enough so you can handle them) and then peel them.

2.While they are still hot, mash them in a bowl and reserve.

3.In a sauce pan, heat the heavy cream and the cream cheese, whisking until the cream cheese dissolves.

4.Add the heavy cream/cream cheese to the potatoes and mix well until you have a smooth mixture.

5.Season with salt and pepper and reserve.

To make the beef:

1.In a large skillet, heat the butter and sauté the garlic and onions until translucent.

2.Add the tomatoes and the herbs and cook for about 2 minutes.

3.Add the ground beef and cook until browned (about 10 minutes).

4.Add the flour, the parmesan cheese and the crushed tomatoes.

5.Cook until the sauce thickens slightly.

6.Add the egg yolk and season with salt and pepper.

7.Transfer the beef to a seasoned 12-inch cast iron skillet.

8.Top with mashed potatoes and then with the mozzarella.

9. Preheat oven to 190 degrees. Bake in over for 30 minutes or until the cheese has melted and browned