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's landmark 1796 book American Cookery.][ 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.
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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 combination of these).[ "Quebec’s Secret Meat Pie", by Jake Edmiston, The National Post] The French name originated as an adaptation of sea-pie.[
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