Caldereta Pot Pie Recipe

Transform your classic Caldereta into an exciting new dish with a Western twist.


Categories Snack
Preparation Time20 minutes
Cooking Time3 hours & 10 minutes
Number of Servings 8
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Ingredients


    MARINADE:


    • 2 1/2 Tbsp olive oil
    • 1/3 cup onion, red, chopped
    • 1 tsp siling labuyo, chopped (optional)
    • 2 1/2 Tbsp liver spread
    • 1 pouch DEL MONTE Original Style Tomato Sauce (250g)
    • 3 cup water
    • 1 pc bay leaf/laurel leaf
    • 1/3 cup green olives, pitted, sliced
    • 1/4 cup whole pickle, sliced
    • 1/2 cup bell pepper, red, cut into cubes
    • 1/2 cup bell pepper, green, cut into cubes
    • 1/2 cup green peas
    • 1/2 cup melting cheese

    • 1/2 cup all-purpose cream
    • 1/2 cup butter
    • 1 1/4 tsp salt
    • 1/2 tsp pepper, white, ground
    • 1 Kg potato, peeled, boiled and mashed

Cooking Tools Needed

    • Bowls
    • Measuring Cups
    • Pot
    • Tongs
    • Chopping Board
    • Measuring Spoons
    • Spatula
    • Knife
    • Pan
    • Strainer

Cooking Skills Needed

    • Frying
    • Simmering
    • Marinating
    • Slicing
    • Sautéing

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, sauté 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 1/2 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.

Chef's Tip

Bake the pot pie until lightly browned for a nicer color and crust if desired.


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