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.