Rappie Pie – Grated potato, meat casserole
Rappie Pie is a classic Acadian dish that has its roots in French Canadian cuisine. This hearty casserole features a base of grated potatoes which are then squeezed of their liquid to result in a starchy foundation. Layered with your choice of meat, often chicken, pork, or beef, it's seasoned and then slow-cooked until the meat is tender and the potatoes turn into a golden-brown crust on top. The end result is a comforting, savory pie that's both rustic and satisfying, perfect for cold days or family gatherings. Description by ChatGPT.
Welcome to a culinary tradition from Nova Scotia's Acadian community. Chef Mike Moses brings you the iconic Rappie Pie, an age-old recipe that has been enjoyed for hundreds of years. This dish reflects the culture and history of the region and is a testament to the homey comfort food that has passed down through generations. Although labor-intensive, making Rappie Pie is a labor of love that's well worth the effort for its unique texture and delicious taste.
Ingredients:
- 2 to 3 pounds of potatoes
- 1 medium onion
- Salt pork (about 1/4 pound)
- Shredded chicken (prepared ahead)
- 4 to 8 cups chicken stock
- Salt and pepper to taste
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Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Equipment: Potato peeler, knife, cutting board, pot, juicer or grater, plastic wrap, measuring cup, ladle, large mixing bowl, oven, baking dish.
Servings: This recipe serves 6-8 people.
Instructions:
1. Begin by dicing your onion and set it aside.
2. Peel the potatoes and place them in water to prevent oxidation.
3. Use a juicer to extract the liquid from the potatoes. Collect the dry potato pulp in a separate container.
4. Measure the liquid from the potatoes to determine the amount of chicken stock you need to replace. You'll need 1.5 liters of chicken stock for every liter of potato liquid.
5. Add the chicken stock and diced onions to a pot. Heat until the onions have broken down and the liquid is hot. This should take about 15 to 25 minutes.
6. While the stock is heating, render the salt pork in a pan until you have enough fat to coat the bottom of your baking dish.
7. As the stock heats, remove the potato pulp from the juicer, discarding any large, unwanted pieces.
8. Slowly add the hot chicken stock to the potato pulp, a couple of ladles at a time, mixing continuously to prevent any dry spots. Aim for a smooth mashed potato-like consistency.
9. Once all the stock is incorporated, spread a layer of rendered salt pork fat across the bottom of your baking dish.
10. Pour the potato and stock mixture into the baking dish.
11. Place shredded chicken on top of the potato mixture. Then season with salt and pepper to your preference.
12. Preheat the oven to 350°F (175°C) and bake the Rappie Pie for around 3 hours until the top is golden brown and the pie is set.
13. Let the pie cool slightly before cutting into servings.
Cooking Tips:
- Keep the shredded potatoes from browning by covering them with plastic wrap directly on the surface.
- Be precise with measurements to ensure the correct consistency.
- If you can, have a helping hand to make the process more manageable.
Attribute this classic Acadian Rappie Pie recipe to Chef Mike Moses and visit his YouTube channel for more delicious recipes: https://www.youtube.com/@ChefMikeMoses
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