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  • Teresa Laury

Arracacha and Shitake Cottage Pie

I am sorry for the chefs, but there is nothing better than food made by our mothers.

It is not only tasty but also comforting, so that even as adults, we can still remember with nostalgia about that special dish that was always served on Sundays.

Maybe it's because they put together the ingredients a hint of affection which we will not find in any other kitchen.

This recipe is an adaptation from a brazilian dish called "escondidinho" made with potatoes and ground beef that my mother had always made.

And this one was created and prepared by my mother and me in my home in a very special and full of culinary learnings day.

To my dear mother Conceição, thank you for the love and affection that you devote to me in every act. Know that the passion for cooking I currently feel, somehow, is due to the love that you put in your recipes. I love you!


Serves: 6 persons

Dificulty: Intermediate

Time: 1h 30min

Ingredients for puree

2 kg of arracacha or potatos

2 cups brazil nuts milk (use 2 of this recipe) or another non-dairy milk

1 tablespoon olive oil

1/2 teaspoon black pepper

1/2 teaspoon nutmeg

Enough salt

Ingredients for filling

200 grams of fresh and sliced shitake mushroom

3 medium zucchinis chopped into cubes (about 500g)

1 small bunch of leeks

1 teaspoon ground ginger

1 tablespoon olive oil

1/3 cup no sugar white wine (optional)

Enough salt


Cook the arracacha. We cooked unpeeled in a pressure cooker.

Chop the leeks, keeping a piece of leaf to decorate. Fry it in olive oil. Put the ginger powder. In some seconds add the shiitake. Saute for a few minutes and add the zucchini, salt and wine (or some water). Cook over low heat.

Once cooked, remove the peel and mash the arracacha.

Grind the black pepper and the nutmeg and fry them briefly in olive oil. Add the arracacha and gradually the milk, mixing until it gets with puree texture.

Spread oil in a large ovenproof dish. Place half of the puree. Put all the filling and finish with the rest of the puree. Spread oil on top. Bake it for about 15 minutes.

To decorate, chop one leeks leaf and fry it quickly in olive oil. When removing from the oven the cottage pie, place gently over it.


It is good for all doshas, but it should be consumed in moderation by kapha dosha.

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WhatsApp Image 2023-10-02 at 18.19.53.jpeg
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