Escondidinho | A Brazilian Shepherd's Pie

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1. 1Step 1: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and return potatoes to the warm pot. Add the butter, milk, salt, and a few grinds of black pepper. Mash until smooth and creamy. Set aside.
2. 2Step 2: If you're using ground beef, heat the olive oil in a large skillet over medium heat. Add onion and cook until softened, about 6 minutes. Stir in garlic and cook for 1 minute more. Add the beef and cook until browned, breaking it into small pieces.
3. 3Step 3: If you're using wild mushrooms instead, heat the oil and then add the mushrooms. Cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, about 12-15 minutes. Add onion and continue cooking until softened. Stir in garlic and cook for 1 minute more.
4. 4Step 4: Stir in tomato paste, cumin, salt, pepper, and thyme. Cook for 2 minutes, allowing tomato paste to caramelize slightly. Add tomato sauce and soy sauce (or liquid aminos). Simmer for 10-15 minutes, until thickened. Stir in parsley and remove from heat.
5. 5Step 5: Preheat oven to 400°F. Spread filling evenly in an 8- by 8-inch (or similar-size) casserole dish. Spread mashed potatoes completely over the filling. For a traditional golden finish, brush the surface lightly with beaten egg and sprinkle the top with mozzarella or vegan cheese.
6. 6Step 6: Bake for 25-30 minutes, until heated through and lightly golden on top. For additional browning, place under the broiler for 2-3 minutes, watching carefully. Allow the escondidinho to rest for 5-10 minutes before serving.
7. 7Step 7: Serve with a crisp green salad dressed with a simple vinaigrette.