Sea-pie is a layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Its popularity was passed on to the New England colonies sufficiently to be included in
Amelia Simmons
Amelia Simmons is an American writer noted for publishing the '' American Cookery''. This cookbook is considered an important text that provided insights into the language and culinary practices of former colonists, helping shape American identit ...
's landmark 1796 book ''
American Cookery
''American Cookery'', by Amelia Simmons, is the first known cookbook written by an American, published in Hartford, Connecticut, in 1796. Until then, the cookbooks printed and used in the Thirteen Colonies were British. Its full title is: '' ...
''. Sea-pie is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, sea-pie is made with whatever meat and vegetables are on-hand at the time it is made.
In Quebec this dish is called ''cipaille'', ''cipâtes'' or ''six-pâtes'' (in French), and is a traditional Quebecois dish. It contains no fish or other seafood, but moose, partridge, hare, beef, veal, pork and chicken (or a simpler permutation of these)."Quebec’s Secret Meat Pie", by Jake Edmiston, ''The National Post'' /ref> The French name most likely originated as an adaptation of ''sea-pie''.
Steak and oyster pie
Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also common in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Co ...