Get Cooking With Chef RV - Caldereta Pot Pie

INGREDIENTS: 

• 900g boneless beef kenchi, sliced into 1-inch cubes

Marinade:

• 2 ½ tbsp Del Monte Red Cane Vinegar
• 2 tbsp garlic, crushed
• 1 tsp black peppercorn, crushed
• ¼ cup soy sauce
• 2 ½ tbsp olive oil
• 1/3 cup red onion, chopped
• 1 tsp siling labuyo, chopped (optional)
• 2 ½ tbsp liver spread
• 1 pouch Del Monte Original Style Tomato Sauce (250g)
• 3 cups water
• 1 pc bay leaf/laurel leaf
• 1/3 cup green olives, pitted, sliced
• ¼ cup whole pickle, sliced
• ½ cup red bell pepper, cut into cubes
• ½ cup green bell pepper, cut into cubes
• ½ cup green peas
• ½ cup melting cheese
• ½ cup all-purpose cream
• ½ cup butter
• 1 ¼ tsp salt
• Ground white pepper, to taste
• 1 kg potato, peeled, boiled and mashed

PROCEDURE: 

1. Marinate the beef kenchi in Del Monte Red Cane Vinegar, garlic, peppercorn and soy sauce for at least 30 minutes. Drain and reserve the marinade. Heat oil in a pan and brown the beef in batches. Set aside.
2. In the same pan, saute the onion and garlic from the marinade until aromatic. Add the beef, siling labuyo, liver spread, reserved marinade, Del Monte Original Style Tomato Sauce, water and bay leaf. Simmer covered for 1 – 1 ½ hours or until tender. Add the rest of the ingredients and simmer until thick.
3. Transfer the cooked meat mixture into an oven-proof dish. Set aside.
4. In a separate pot, heat all-purpose cream, butter, salt and pepper. Add the milk mixture to the mashed potato.
5. Top cooked meat mixture with prepared mashed potato. Bake until lightly browned, if desired.