CALDERETA WITH RUSTIC MASHED POTATO CASSEROLE

Ingredients:

2	packs (450 g each)	PUREFOODS READY-TO-EAT BEEF CALDERETA, thawed according to package directions
2	cans (400 g each)	whole mushrooms, drained

Mashed Potatoes

1	kg	potatoes, scrubbed clean
3/4	cup	MAGNOLIA FULL CREAM MILK
1/2	bar (of 225 g)	MAGNOLIA GOLD BUTTER SALTED
1/2	tsp	iodized fine salt
1/4	tsp	pepper
1/4	tsp	paprika

Procedure:

In a pot, boil potatoes in water until tender. Drain.
Mash with its peel in a large bowl with milk and butter. Season with salt and pepper.
In an ovenproof dish, place caldereta and mushrooms. Cover with mashed potato mixture. Sprinkle with paprika. Bake in the oven set at 350°F for 30 minutes.

Makes 9 servings.

Tip/s:

Add corn kernels, bell peppers or desired veggies to extend dish and add color & flavor
Try using mashed squash
Serve dish right away by reheating Caldereta per package instructions with veggies and then top with mashed potatoes
Keep potatoes away from onions. The exchange of gases causes them to grow and spoil. Keep them separate and store in a cool, dry place

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