Recipe by MarthaJB
This pie is supposed to have a French pedigree, but I got it from my all-American Mom and it is our family’s favorite. It is wonderful served hot or at room temperature. It is most tasty prepared with real mashed potatoes, but if you need to save time, instant mashed potatoes are just fine.
Top Review by jeanbuckley
This wasn't bad. A word of warning though-- those 2 cups of mashed potatoes need to be unseasoned or the dish will be too salty. I thought that the nutrition in this dish could be a bit better, so I added some chopped spinach sauteed with garlic and shallot. I think there's room to experiment with lots of additions in this recipe.
- 1 unbaked deep dish pie shell
- 16 ounces small curd cottage cheese
- 2 cups mashed potatoes
- 1⁄2 cup sour cream
- 2 eggs
- 2 teaspoons salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 cup green onion, sliced
- 3 tablespoons parmesan cheese, grated
Directions See How It's Made
- Brush the piecrust with a beaten egg and bake for 9 minutes at 450 degrees. This is an OPTIONAL step, but will assure a non-soggy crust.
- Pre-heat the oven to 425 degrees.
- Using a spoon, beat the mashed potatoes into the cottage cheese. (Do not use a mixer, or the potatoes will turn glue-y.).
- Beat in the sour cream, eggs, salt and cayenne pepper.
- Stir in the green onions.
- Spoon the mixture into the pastry shell.
- Sprinkle with the grated cheese.
- Bake for 50 minutes until golden brown.