This dish was created by my dad and has been a firm favourite ever since, especially as a side dish at a summer braai.
- 12-14 potatoes, boiled and mashed
- 1 tub cottage or cream cheese (any flavour works, but preferably smooth)
- 1 tsp garlic salt
- black pepper to taste
- 1 table spoon butter
- 1/2 – 3/4 cup milk, heated
- about 100gr cheese
- 2 eggs
Heat oven to 180º.
After the potato is mashed, stir in cottage/cream cheese, seasonings, milk and butter. Once fully blended, scoop half the potato mix into an oven proof dish and spread it evenly. Sprinkle the layer of cheese on top. Scramble one egg and stir it into the left over potato mixture, then scoop this on top of the rest of the potato and cheese in the dish. Scramble the second egg and use a pastry brush to brush it over the surface of the pie.
Sprinkle a dash of paprika over the pie to make it look pretty. Bake for around 30 minutes, or until brown on top.
A smaller pie can be made using the same amount of cream/cottage cheese – the flavour will just be more intense. Just use less milk so the pie does not end up sloshy.