Escondidinho

Peel the potatoes (900 g), cut into medium chunks and boil in salted water until tender, 20-25 minutes.

Mash the hot potatoes with a masher, pour in the warm milk and add the butter, mix until smooth and creamy, and season with salt to taste.

Heat the olive oil in a pan, sauté the finely chopped onion for 3-4 minutes until translucent, add the minced garlic and cook for another 1 minute.

Add the ground beef, breaking up any lumps with a spatula, and cook over medium heat until nicely browned, 7-8 minutes.

Pour in the tomato sauce, season with salt and pepper to taste, add the chopped parsley and simmer over low heat for 8-10 minutes, until the filling thickens.

Preheat the oven to 180°C. Spread half of the mashed potatoes in an even layer in a greased ovenproof dish.

Spread the meat filling on top, cover with the remaining mashed potatoes and sprinkle evenly with grated mozzarella.

Bake for 20-25 minutes, until the cheese has melted and turned golden brown. Serve immediately, straight from the dish.