Brazilian Shepherd’s pie?????? Why not? It is call (Escondidinho), another popular dish in Brazil that I will give a little twist using chicken breast and adding more flavour to it, enjoy…..

This popular family dish is simple to make and taste wonderful.

Escondidinho de Frango ( Brazilian Shepherd’s pie with chicken)

Serves 6

Ingredients for the mashed potatoes

  • 800 g of skinless cooked potatoes
  • 2 tbsp butter
  • 150 ml milk
  • 3 tbsp grated parmesan cheese
  • salt
  1. In a bowl, mash the potatoes with butter, add the milk, parmesan cheese and a bit of salt, mix well.

Ingredients for the (Escondidinho)

  • 1 kg of chicken breast, cooked and shredded into bite sized pieces
  • 5 tomatoes cut in small cubes
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, chopped
  • 2 tbsp of green olive stoned and chopped
  • 3 tbsp canned sweet corn without the juice
  • 1 tablet chicken stock
  • 200 g thin slices of smoked ham
  • 200 g thin slices of mozzarella cheese
  • 1/2 cup of spring onions, chopped
  • salt and fresh ground black pepper
  • 1 egg yolk beaten
  • 2 tbsp olive oil

Preheat the oven to gas 7 – 15 mins before cooking the Brazilian shepherd’s pie.

  1. Heat the olive oil in a medium pan, add the garlic clove and chilli, cook for 1-2 minutes, add the tomatoes and cook for further 4 minutes.
  2. Add the shredded chicken breast, olives, sweet corn, chicken stock, spring onions, season to taste, mix well and cook in a low heat for about 5 minutes.
  3. Transfer the chicken mixture into a ovenproof dish, smooth and creamy, place layer of smoked ham and cheese, then spread mashed potatoes evenly over it.
  4. Brush the beaten egg yolk carefully over the potato.
  5. Cook in oven until top is browned.
  6. Serve with mix salad or cooked vegetables.

Traditional Brazilian Seafood stew (Moqueca de peixe)

Serves 6


  • 3 thick fillets of dogfish (skinned and cut in cubes) or monkfish
  • juice of 1 lime and a half
  • 1 red pepper cut in small cubes
  • 1 green pepper cut in small cubes
  • 1 large onion, chopped
  • 2 large garlic cloves, chopped
  • 3 tomatoes skinless and deseed
  • 300 ml coconut milk
  • handful of coriander leaves, chopped
  • 3 tbsp olive oil
  • 1 fresh red or green chilli, chopped
  • salt and fresh ground black pepper
  • 1 tablet vegetable stock
  • 1 tbsp palm oil (optional – azeite de dendê)
  1. Season the fish with a juice of the lime, salt and fresh ground black pepper.
  2. Heat the olive oil in a large casserole and cook the chopped onion for 2 minutes, add the garlic, green or red chilli and cook for further 2 minutes.
  3. Place in the green,  red pepper , tomatoes and the vegetable tablet and cook for 5 minutes.
  4. Add the fish, coconut milk, coriander and season to taste. Cover the pan and cook in a low heat for 10 mins.
  5. Serve with boiled white rice


Brazilian prawns with coconut sauce in a pumpkin

Brazilian prawns with coconut sauce in a pumpkin by

Serves 5


  • 1 medium size pumpkin
  • 1 tbsp of fondor or 1 vegetable tablet stock
  • 1 large onion chopped
  • 2 garlic clove crushed
  • 4 plum tomatoes peeled and deseed
  • 500 gr medium size peeled prawns
  • 6-7 large prawns to decorate
  • 400 ml coconut milk
  • 1 tsp paprika
  • coriander
  • salt and pepper
  • fresh red pepper chopped( optional)
  1. Heat the oven Gas 5 180 ˚ C.
  2. With a knife cut the top of it like a Halloween pumpkin. Remove the seeds and spread the fondor or vegetable tablet stock all inside of it. Wrap in an aluminium paper and bake up side down in the oven for about 40-45 minutes or until tender. Do not let it burn.
  3. When it is cooked, remove from the oven let it cool down and with a tablespoon  carefully take some of the pulp from the pumpkin and reserve.
  4. Heat the oil in a frying pan and cook the onions for 3 minutes, add the garlic and cook for 2 more minutes. Add the tomatoes and continue to cook for further 3 minutes. Add the medium prawns and cook until they have a light pink color, add the coconut milk, mix well, add the paprika, fresh chilli, coriander, salt and pepper, stirring gently for 5 minutes and pour the sauce into the pumpkin.
  5. Return to the oven and cook for 10 minutes.
  6. Meanwhile, clean the large prawns, remove the legs of the prawns and break off the shell by bending both sides backwards. Cut down the back of the prawn, cutting deep enough just to expose the intestinal vein which should then be removed.
  7. Heat a little bit of oil in a frying pan and fry the prawns until the color is light pink, seasoning with salt and pepper and reserve.
  8. Decorate the pumpkin with the large prawns and serve with boiled rice.