Rappie Pie with a Twist

Ingredients

• 6 large potatoes, peeled and grated (1.5 kg / 3.3 lbs) 6 large potatoes, peeled and grated (1.5 kg / 3.3 lbs)
• 500g (1.1 lbs) boneless chicken or pork, cooked and shredded 500g (1.1 lbs) boneless chicken or pork, cooked and shredded
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the grated potatoes with 1 teaspoon of salt. Let it sit for 10 minutes, then squeeze out the excess liquid using a clean kitchen towel.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
4. 4.
   Add the shredded chicken or pork, carrots, peas, thyme leaves, black pepper, paprika, and cayenne pepper (if desired). Cook for 5 minutes, stirring occasionally.
5. 5.
   Grease a baking dish with oil or butter. Spread half of the grated potatoes evenly on the bottom of the dish.
6. 6.
   Layer the meat and vegetable mixture on top of the potatoes.
7. 7.
   Cover the meat and vegetables with the remaining grated potatoes, pressing down gently.
8. 8.
   Pour the chicken or vegetable broth over the entire dish.
9. 9.
   Bake in the preheated oven for 1.5 to 2 hours, or until the top is golden brown and the potatoes are cooked through.
10. 10.
    Allow the Rappie Pie to cool for a few minutes before serving. Slice into portions and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out the excess liquid from the grated potatoes to achieve a crispy texture in the final dish.
• Chicken or pork — Cook the meat until it is tender and easily shreddable for the best results.
• Thyme leaves — Use fresh thyme leaves for a vibrant and aromatic flavor.

Tips & Tricks

• For a vegetarian version, replace the meat with mushrooms or tofu.
• Experiment with different herbs and spices to customize the flavor profile.
• Serve the Rappie Pie with a dollop of sour cream or a side of tangy cranberry sauce for added richness.
• Leftovers can be refrigerated and reheated for a delicious meal the next day.
• To achieve a crispier crust, brush the top layer of grated potatoes with melted butter before baking.

Serving advice

Serve the Rappie Pie hot, straight from the oven. Accompany it with a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the Rappie Pie with a sprinkle of fresh thyme leaves or chopped parsley. Serve it in individual portions for an elegant touch.