From: Linda McCartney’s Home Cooking, p. 96
A great pie with a potato filling that is light but very tasty. Definitely a favourite!
I was surprised to find that this Cottage Cheese Pie does not use any egg for the filling and that the amount of cottage cheese and sour cream used is quite small. For a pie, it is quite light but still very satisfying and just delicious! I used my own recipe for gluten-free shortcrust pastry and pre-baked the pastry for 15 minutes. I think this pie is best served warm, but cold leftovers also disappeared quickly!