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PRI's Environmental News Magazine

Mémé’s Meat Pie

Published: February 6, 2018

By Maine Singer/Songwriter Denny Breau's Mémé

Singer/songwriter Denny Breau performing at the 2014 Fryeburg Fair in Fryeburg, Maine. (Photo: Denny Breau and family)

Maine singer/songwriter Denny Breau shares his Mémé’s Meat Pie recipe, a holiday season tradition.


Bottom and top crusts for a 9-inch pie
2 pounds ground pork (80/20 lean/fat ratio)
¼ cup water (optional)
2 yellow onions
¼ clove garlic, minced
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon dried sage
4 boiled potatoes, peeled
1 Tablespoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)

Cook the pork in a skillet with the water. If you use a non-stick pan, you won’t need the water.
Add all the rest of the ingredients EXCEPT for the potatoes. Simmer gently two to two-and-a-half hours.
While the meat mixture cooks, dry mash the potatoes and set aside.
Mash the cooked meat mixture with an old-fashioned masher.
Gradually mix the potatoes into the meat mixture until the combination is stiff. NOTE: You might not need all four potatoes. Sometimes two or three stiffen the mixture sufficiently.
Place meat/potato mix in a pie shell. Cover with top crust, crimp edges. Brush top crust with milk.

Bake 40 minutes in a 350-degree (F) oven.


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