CALDERETA SHEPHERD’S PIE

Ingredients:

1	pack	PUREFOODS HEAT & EAT CALDERETA, thawed out in the chiller
2	cups	grated mozzarella
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated
1 (100 g)	pc	red bell pepper, chopped
1 (100 g)	pc	green bell pepper, chopped

Mashed Potato

1/2	kg	potatoes, washed thoroughly and boiled
1/2	tbsp	iodized fine salt
1/4	tsp	pepper
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

Preheat oven to 350°F.
Chop caldereta meat into 1/2-inch squares. Transfer into a pan and simmer until sauce has thickened. Stir in bell peppers. Set aside.
Mash the potatoes and set aside. In a pan, combine salt, pepper, cream, and butter over low heat. When butter has melted, mix into the mashed potatoes.
In an 8x4x4 inch ovenproof loaf pan, place the caldereta evenly. Top with the mashed potatoes and bake for 30 minutes or until top has browned.

Makes 8 servings.

(Yield: 1 loaf pan/1 slice per serving)

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