Canadian Rappie Pie (Grated Potato Casserole)

Rappie Pie is a dish with deep roots in Acadian kitchens of eastern Canada. It is hearty, warming, and unmistakably tied to the communities that first developed it. Built from grated potatoes and broth, it is layered with meat or chicken to create something both rustic and substantial.

This casserole is not refined in appearance yet has a character that makes it stand out. The potatoes form a dense but tender base, while the meat gives richness. Every serving feels generous, the kind of food that sustains through cold winters.

Often made in large trays, Rappie Pie is designed for sharing. It is served steaming hot at family tables or community gatherings, with each spoonful recalling traditions passed down through generations of Acadian cooks.

What Is Rappie Pie?

Rappie Pie is a casserole where grated potatoes are the star. The potatoes are pressed to remove liquid, then combined with hot broth until they form a thick paste. This mixture is spread in a dish with layers of meat or poultry.

The top is baked until golden, forming a crust that contrasts with the soft interior. The centre remains tender and starchy, carrying the flavour of the broth and meat. The balance of textures is what makes it satisfying.

The dish is usually cut into squares and served as a main course. It is hearty enough to stand on its own, though it is often paired with pickles or bread to round out the meal and add sharper notes alongside the richness.

Ingredients and Taste

Potatoes form the base, though not in their usual boiled or mashed form. They are grated finely, then squeezed until nearly dry. Hot broth, often chicken or pork based, is stirred back in, giving the potatoes a smooth and elastic consistency.

The filling may be chicken, beef, or pork, depending on what is available. Some versions also use clams or other seafood, reflecting the coastal traditions of Nova Scotia. The meat infuses the potato with flavour as it bakes.

The taste is earthy and savoury. The potatoes soak up the broth, becoming rich but mellow, while the meat provides depth. The crust offers a slight crispness, giving contrast to the softness inside. It is plain at first bite but grows more complex as you eat.

A Taste of History  

Rappie Pie is closely tied to the Acadian people, descendants of French settlers in Canada’s Maritime provinces. Life in this region required resilience, and the dish reflects a style of cooking shaped by necessity and resourcefulness.

The name comes from the French word râper, meaning to grate, referring to the preparation of the potatoes. Early cooks would spend hours grating and pressing, a labour-intensive task that showed how much effort went into feeding families.

It became especially valued during gatherings, when food needed to stretch across large tables. The use of potatoes, broth, and whatever meat was on hand made it adaptable, practical, and deeply filling during harsh seasons.

Today, Rappie Pie continues to hold a special place in Acadian identity. It is served at community events, family reunions, and cultural festivals, keeping traditions alive. Eating it is not just about taste but about remembering resilience, heritage, and the power of food to connect people.

How to Make Rappie Pie (Grated Potato Casserole)

Rappie Pie, or râpure, is a beloved Acadian dish from Nova Scotia. It combines grated potatoes with savoury chicken stock and tender meat, baked into a hearty casserole with a golden crust. Expect a rustic yet comforting flavour with a distinctive chewy texture. See the recipe card at the bottom for printable directions

Ingredients

For the base

• 2.5 kg potatoes (starchy variety like Russet)
• 1.5 litres chicken stock (homemade preferred, kept hot)
• 2 medium onions, finely chopped
• 3 tbsp butter or rendered chicken fat
• 2 tsp salt
• 1 tsp ground black pepper

For the filling

• 1 whole chicken (about 1.5 kg), cut into pieces
• 2 tbsp butter
• 2 bay leaves
• 1 sprig fresh thyme

For finishing

• 2 tbsp butter, melted (for brushing top)

Cooking Instructions

Step 1: Prepare the chicken stock

To begin, place the chicken in a large pot with bay leaves, thyme, and salt. Cover with water and simmer for 1 hour until tender. Strain the broth and keep hot. Reserve meat for filling. Transition to potato preparation.

Step 2: Grate the potatoes

Peel and finely grate the potatoes using a box grater or food processor. Place the pulp in a muslin cloth and squeeze out as much liquid as possible. The drier the potato base, the better the texture. Move to mixing with stock.

Step 3: Combine potatoes with stock

Place the squeezed potato pulp in a large bowl. Gradually add hot chicken stock while stirring continuously until it forms a thick porridge-like mixture. Work quickly to prevent gumminess. Proceed to seasoning.

Step 4: Add aromatics

Stir in chopped onions, butter, salt, and black pepper. Ensure the mixture is well blended. Taste and adjust seasoning at this stage, as the potato base defines the flavour. Transition to preparing meat.

Step 5: Shred the chicken

Remove the chicken meat from bones and shred into bite sized pieces. Keep warm until ready to assemble. Next, layer the pie.

Step 6: Assemble the casserole

Preheat the oven to 190°C. Grease a large baking dish with butter. Spread half the potato mixture in the dish, followed by a layer of shredded chicken. Cover with the remaining potato mixture. Transition to baking.

Step 7: Bake until golden

Brush the top with melted butter and bake uncovered for 2 hours, until the surface forms a golden crust. If it browns too quickly, cover loosely with foil. Continue to the resting stage.

Step 8: Rest before serving

Allow the pie to rest for 15 minutes before slicing. This helps the layers set. Move to plating.

Final Step: Serve hot

Cut generous squares and serve with pickles or molasses for contrast. Presentation tip: pair with a crisp salad to balance the richness.

Variations and Substitutions

• Substitute chicken with pork, beef, or clams for regional variations.
• If candlenuts are unavailable for authentic recipes elsewhere, use macadamias, but here stick with local onions and butter.
• If chicken fat is hard to source, replace with duck fat or extra butter for depth.

Cooking Tips for Perfect Rappie Pie

• Use starchy potatoes like Russet for the best chewy texture.
• Always squeeze potatoes thoroughly; excess water weakens the base.
• Work quickly when adding hot stock to avoid gummy potatoes.
• A long bake at moderate heat ensures the crust forms evenly without drying the interior.

Rappie Pie (Grated Potato Casserole)

Rappie Pie is a traditional Acadian potato casserole made with grated potatoes enriched with chicken stock and layered with tender meat baked until golden and comforting in flavour

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 15 minutes mins

Course Main Dishes

Cuisine Canada

Servings 4

Calories 1090 kcal

Ingredients

  

1x2x3x

For the base

• 2.5 kg potatoes starchy variety like Russet
• 1.5 litres chicken stock homemade preferred, kept hot
• 2 medium onions finely chopped
• 3 tbsp butter or rendered chicken fat
• 2 tsp salt
• 1 tsp ground black pepper

For the filling

• 1 whole chicken about 1.5 kg, cut into pieces
• 2 tbsp butter
• 2 bay leaves
• 1 sprig fresh thyme

For finishing

• 2 tbsp butter melted (for brushing top)

Instructions

 

• To begin, place the chicken in a large pot with bay leaves, thyme, and salt. Cover with water and simmer for 1 hour until tender. Strain the broth and keep hot. Reserve meat for filling. Transition to potato preparation.
• Peel and finely grate the potatoes using a box grater or food processor. Place the pulp in a muslin cloth and squeeze out as much liquid as possible. The drier the potato base, the better the texture. Move to mixing with stock.
• Place the squeezed potato pulp in a large bowl. Gradually add hot chicken stock while stirring continuously until it forms a thick porridge-like mixture. Work quickly to prevent gumminess. Proceed to seasoning.
• Stir in chopped onions, butter, salt, and black pepper. Ensure the mixture is well blended. Taste and adjust seasoning at this stage, as the potato base defines the flavour. Transition to preparing meat.
• Remove the chicken meat from bones and shred into bite sized pieces. Keep warm until ready to assemble. Next, layer the pie.
• Preheat the oven to 190°C. Grease a large baking dish with butter. Spread half the potato mixture in the dish, followed by a layer of shredded chicken. Cover with the remaining potato mixture. Transition to baking.
• Brush the top with melted butter and bake uncovered for 2 hours, until the surface forms a golden crust. If it browns too quickly, cover loosely with foil. Continue to the resting stage.
• Allow the pie to rest for 15 minutes before slicing. This helps the layers set. Move to plating.
• Cut generous squares and serve with pickles or molasses for contrast. Presentation tip: pair with a crisp salad to balance the richness.

Nutrition

Serving: 1Calories: 1090kcalCarbohydrates: 115gProtein: 49gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 196mgSodium: 1494mgPotassium: 3086mgFiber: 15gSugar: 7gVitamin A: 910IUVitamin C: 131mgCalcium: 119mgIron: 7mg

Keyword Casserole

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