Kamote Kaldereta Pie

Kamote Crust

2 pcs large kamotepeeled and chopped

1 tbsp butter

¼ cup milk

salt and pepperto taste

Kaldereta Filling

oilfor sauteeing

1 pc large carrotdiced

1 pc medium red bell pepperdiced

1 pc green bell pepperdiced

½ cup green peas

1 pc medium white onionminced

2 pcs garlic clovesminced

½ kg ground beef

1 ½ cups beef stockdivided

1 tbsp liver spread

3 tbsp tomato paste

1 pc siling labuyochopped

Kamote Crust

Boil the kamote in about 3 cups of water until soft.

Place in a bowl with butter and mash. Mix in milk, salt, and pepper. Set aside.

Kaldereta Filling

Heat oil in a pot. Add the carrots and saute for a minute.

Add the bell peppers and peas and saute until vegetables are cooked. Remove the vegetables from the pan.

Using the same pan, saute onion and garlic until fragrant.

Add the ground beef and saute until brown.

Lower the heat and add 1 cup of stock. Bring to a boil. Dissolve the tomato paste in 1/2 cup stock and pour into the pot. Add the liver spread. Mix until reduced and saucy. Season with salt and pepper.

Assembly

In a heat-proof baking dish, add the ground beef as the first layer.

Place the sauteed vegetables on top of the beef and then top with the mashed kamote. Spread evenly.

Bake in a preheated oven at 200 degrees C or until the top is golden, for about 15 minutes. Serve hot.

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