Category: dinners

A Rare Miracle Weeknight Treasure! – Potato & Bacon Egg Pie

Potato & Bacon Egg Pie

Easy weeknight meals are always something I’m on the lookout for.

This potato & bacon egg pie is one I’ve been using on the weeknight meal rotations for a few years now and I’ve been meaning to share it with you all for ages. It comes from my very special friend Jennifer, she first made it for me as a lunch dish during one of our catch-ups in the lead up to when I was just about ready to give birth to Miss Alani.

I can remember being big and fat in Jennifer’s  kitchen while I watched her effortlessly whip up this little treasure before my eyes, all while, she too was a little less pregnant than me and we had 3 other little munchkins running around us. My point is, it’s not complicated, it’s easy, you can bake it in advance, it looks great and tastes deeeeelicious!

The biggest tick coming from me is that it’s a dish I can make and all 5 family members will eat it!!! A rare miracle to say the least!

For the record 4 of us are happy to eat the pie with side salad but one family member just has it alone (bet you can’t you guess who that would be?), I figure it has enough goodness in it to be a meal for her!

Another weeknight treasure which involves a little more time in the kitchen is this ‘Oven Baked Risotto with Chicken and Chorizo’ or if you’re looking for something you can walk away from try this ‘Slow Cooked Creamy Thai Chicken Curry’.

What are some of your favourite ‘Rare Miracle Weeknight treasures’?

Feel free to share any recipe links in the comments below.

Preparing ingredients for egg pie

Putting the pie together

Baked pie

Potato & Bacon Egg Pie
Prep time
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Total time
A great little egg dish that you can make in advance and reheat from the fridge or frozen.
Recipe type: Main
  • 1 sheet puff pastry, defrosted
  • 8 rashers short cut bacon diced and fried off
  • 1 potato cubed (I used a small washed potato & ½ sweet potato)
  • 6 eggs, lightly whisked
  • 2 Tablespoons chopped chives
  • ½ cup cream
  • 1 cup tasty cheese
  1. Preheat oven to 170C.
  2. Grease a pie dish (mine measures 25cm diameter and 3cm deep), if you use a different size just adjust baking time accordingly.
  3. Press sheet of pastry into dish.
  4. Microwave potatoes in microwave 4mins or until just tender, drain on paper towel to soak up excess moisture and cool a little. Sprinkle potato over pastry, followed by fried off bacon.
  5. Combine eggs, chives, cream and season with salt and pepper, lightly whisk.
  6. Pour egg mixture over bacon and potatoes.
  7. Sprinkle with cheese.
  8. Bake for 45 mins or until firm and lightly golden.

Potato and Bacon Egg Pie

Until the next time…….



Easy weeknight meals are always something I'm on the lookout for. This potato & bacon egg pie is one I've been using...

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Easy Lamb and Rosemary Pie

Easy Lamb & Rosemary Pie

I don’t think I’ve ever come across anyone who’s turned down a homemade pie! Who can resist a great tasty filling with some crisp puff pastry. Not me that’s for sure! Whether it’s savoury or sweet I’ll be in line.

The only time I have ever drawn the line was when I saw Crocodile pie on a menu…..yes you read it correctly.

Pre-children Zadada and I had a few road trips to Sydney, there was a period of a few family weddings. Somewhere along the way of our commutes my cousin Michael told us about a little pie shop called ‘Fredo Pies’ in a town called Frederickton which is very close to the township of Kempsey and of course on our way when we drive to Sydney. Now I won’t babble on too much but if you ever take a road trip to Sydney and you feel like something yummy take a little detour into Frederickton and visit ‘Fredo Pies’ , you’ll be amazed at what varieties of pies are on offer. Being the sweet lover that I am I had to sample the lemon meringue pie I think Zadada went with a Beef stroganoff and I remember them being melt in my mouth deeeelicious!

For the record theses little visits to Fredo Pies were over 10 years ago so if anyone has been there recently I would love to know, are the pies still deeeelicious and have you been brave enough to try the Crocodile Pie?

On that note I’ll move on to the pie I have made most recently, ‘Easy Lamb and Rosemary Pie’. I found the recipe for this little treasure in the Sunday Mail about 2 months ago. I made it for the first time 2 weeks ago and when I saw the rate at which it was devoured by the 2 males of the family I knew it had to star a role here on Zamamabakes!

A little bonus that has come from this great little pie discovery is that our 9-year-old son now loves peas!!

I made the pie again last week so I could take all the pics and do the blogging thing. I knew there wouldn’t be any complaints serving it up again so soon, in fact there were almost fist pumps of joy in the air when I revealed it would be starring again on the dinner menu.

I played around with the sizing and construction, using  ramekins as the recipe suggested but also testing it out as one big individual pie (the easy no fuss way). Bottom line, both are great, it will just come down to your personal preference.

The recipe doesn’t suggest it but obviously short crust pastry would be a better contender for the base but that will involve blind baking etc. I did go with the puff option as I don’t mind a soft base. Alternatively just pot your pie or pies without a base and pop your pastry on top, then you can definitely afford to eat a little extra!

If I had to sum up the taste of these pies, I’d say ‘think lamb roast!!’

Lets get started…….

The ingredients

lamb pie preparations

Simmer and thicken

potting the pie

Small pot pies

Wholesome Pieness

Pie and homemade chips

You probably noticed the chips on the side. I do love an oven fry with my pie!!

Chip Prep

Just cut up some spuds, plain and sweet. Pop them into a container with a lid or snap lock bag, drizzle with some olive oil, sprinkle with some thyme, smoked paprika, salt and pepper to taste. Seal and shake. Spread them out on a lined tray and roast them at 180 C (fan forced) for about 35 mins turning halfway through cooking time. How easy is that?

Easy Lamb and Rosemary Pie
Prep time
Cook time
Total time
You can't go wrong with a homemade pie!!
Recipe type: Dinner
Cuisine: Pies
Serves: 4
  • A few sprigs of rosemary (remove the leaves from the stalks)
  • 2 Tablespoons olive oil
  • 500g diced lamb
  • 1 onion, chopped finely
  • 1 carrot diced
  • 1 handful frozen peas
  • 2 cloves crushed garlic
  • 1 potato, diced
  • 2 Tablespoons plain flour
  • 1 Tablespoon tomato paste
  • 2 cups beef stock
  • Salt and pepper to season
  • A few sheets frozen puff pastry (partially thawed)
  • 1 egg lightly beaten
  • Additional sprig/s of rosemary for garnishing
  1. Heat oil in a large saucepan over medium heat.
  2. Add lamb and cook until browned.
  3. Add onion, garlic, potato, carrot and rosemary leaves to the pan and cook until vegetables are tender.
  4. Add the flour and stir for a few minutes.
  5. Add beef stock, tomato paste, salt and pepper, mix through and cook until mixture begins to boil.
  6. add peas, then reduce heat to low and cook for 30 minutes, stirring occasionally.
  7. Set aside to cool.
  8. Preheat oven to 180C.
  9. Grease 4 large ramekins (or whatever dish/dishes you are planning to use) and line with pastry (or not).
  10. Fill with lamb mixture, then top with puff pastry (on the little ramekins I personalised the kids pies with a pastry letter, they loved them!
  11. Brush tops with egg.
  12. Bake in oven for 25-30mins or until tops are golden.
  13. Poke a little sprig of rosemary in the top for a fancy pants touch.
  14. Serve as is or with a side of homemade chips.

What’s the family favourite pie in your household?

Until the next time……





I don't think I've ever come across anyone who's turned down a homemade pie! Who can resist a great tasty filling with s...

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Uncle Al’s Easy Beef & Apple Curry

A great easy curry recipe

It’s not everyday that you get to sit down with one of your treasured Uncles and talk food but that’s exactly what I got to do recently and I will say it was totally unexpected but ever so exciting! I thought Uncle Al only had interests in things like Football, Cricket, Golf and BBQ’s……you know all that stuff, I stand corrected. He started telling me about a curry he likes to make, there was passion and excitement in his voice, it was brilliant! My Dad who was also in the room could see my eyes lighting up as Unlce Al spoke and before I knew it Dad had placed a note pad in front of me (he knows me too well), ‘just write it down’ he said.

I was loving every word of what Uncle Al was sharing with me especially the idea of putting apples into this Curry of his, I love a bit of sweetness in a Curry (surprise, surprise!!!). Uncle Al went on to say if I liked sweet then adding a handful of sultanas was an optional extra too.

After a lovely morning spent catching up, with my rough Curry notes in hand, it was time to head for home. I thought about the recipe all the way home, I knew it would be on the Zamamabakes menu VERY soon, the weekend that followed in fact. I have made it another twice since, so I think you know what that means……Yes it’s a winner through and through and it’s easy, straight forward to make and all 3 kidlets eat it!!!! (massive win)

I think it’s the perfect recipe to get cooking with on a good old home day or lazy weekend. Your mouth will be watering while the delicious aromas waft through the house as it simmers away on your stove top.

curry simmering away on the stove top

Your ingredients

prepped and waiting

Brown your meat

Add your veg, stock and remaining ingredients

Boil and reduce to a simmer

serve with a side of riceNaan bread works a treat too

Uncle Al's Easy Beef & Apple Curry
Prep time
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Total time
This little treasure is one that really doesn't matter whether you add a bit more of this or a bit less of that. And remember to taste, taste, taste and SEASON to taste. Due to the fact that I make this for our whole family to enjoy, I tend to make it on the milder side. Zadada does like a bit of heat in his meals so I just stir some chilli flakes through his serve at the end or some of Zapop's homemade chilli sauce. That way everyone gets to enjoy!!
Recipe type: Dinner
Serves: 4-5 Adults
  • 1kg Beef Rump Steak, roughly cubed into 2cm pieces
  • 2 Tablespoons flour
  • 2 Tablespoons olive oil
  • 1 Tablespoon curry powder (I've also used yellow curry paste)
  • 1 Brown onion roughly chopped
  • 2-3 Garlic cloves
  • 2 Small apples peeled and diced
  • 6 Cups raw mixed vegetables (Anything goes just use what you like: potato, sweet potato, broccoli, capsicum, carrot, zuchinni, squash, cauliflower, baby corn, beans, bok choy)
  • 1 Tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 2 Litres beef stock
  • Sea salt flakes and black pepper to season
  • ***Uncle Al's OPTIONAL EXTRAS****
  • A good splosh of HP sauce during cooking (I haven' tried it yet)
  • Gravox (for thickening, I find the flour is enough)
  • A handful of sultanas (I'm personally not a fan of sultanas but go for it if you are!!)
  1. In an extra large snap lock bag or Tupperware container combine beef cubes, flour and curry powder. Seal and shake to evenly dust the beef.
  2. In a heavy based boiler/saucepan heat oil over high heat. Add dusted beef and brown off.
  3. Add onion and garlic, cook a further 2-3 minutes.
  4. Add diced apples, mixed vegetables, brown sugar, fish sauce, stock and season with salt and pepper. Stir to combine.
  5. Cover saucepan and bring to the boil. Once boiling point is reached reduce heat to low and simmer for 2.5-3 hours stirring every half hour or so. Liquid will reduce with time.
  6. Serve with rice (I use the precooked Brown Sun Rice that you just zap in the microwave)
  7. NOTE:
  8. If you do use Bok choy just add it about 5 minutes before serving so it keeps its lovely fresh green appearance.
  9. Don't forget if you like some spice add extra Chilli and you have little kidlets like me sprinkling chilli flakes over individual serves works a treat.
  10. You need to have some Naan bread to enjoy with his curry too (I like the Coles or Woolworths Garlic Naan bread, you'll find it in the fridge section)

A special thanks going out to my Uncle Al for sharing such a great recipe. I thoroughly enjoyed the gorgeous morning we spent chatting food. I will treasure forever Uncle Al, you’re a dude!!!!

Until the next time…….




It's not everyday that you get to sit down with one of your treasured Uncles and talk food but that's exactly what I got...

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