A note from our kitchen….
We call our traditional Steak and Ale Pie the Pie of God at the Toffee Club. The pie is named after the most infamous goal in football history - when Maradona scored the winning goal against England in the 1986 World Cup quarter-finals, the goal that would be dubbed the “Hand of God.”
This savory Pie of God, created by head chef David Carbo, reflects a rich, traditional history in British homes and pubs. Growing up in England, Toffee Club owner Pete Hoppins remembers, “We used to get a steak pie on the way to the football all the time. Then as we started eating in pubs we saw more and more high quality steak and ale pies coming on the menu.”
Most traditional British pubs have a personal interpretation of a steak and ale pie on the menu.
The Toffee Club’s interpretation of this divine British staple understands that old and rich traditions such as a meat pie require the best ingredients and patience to bring it all together.
How We Make our Steak and Ale Pie of God
Our USDA choice blend, hand cut meat is comprised of sirloin, brisket, and rib eye. We cook this with local produce including red onion and juicy carrots along with a rich tomato paste, closely followed by our house blend of seasoning and spices. This is all thrown together in a big pot and topped with a generous amount of British ale Fullers London Pride.
Once everything is combined, this heavenly pie filling is cooked down on a low simmer for at least three hours. Just like home!
Once the steak and ale ingredients come to a thick stew-like consistency, we scoop the delicious concoction into individual ceramic pie dishes that are then topped with a buttery puff pastry. Our puff pastry comes from LBA, a family-run, Seattle company that has been providing the best quality, French-inspired pastries to Seattle and beyond for the past 40 years.
For the final step, the ceramic dishes are placed into a 450 degree oven that creates a golden, crispy brown crust that smells delicious!
Our Steak and Ale Pie Comes with a Side of Mash and Mushy Peas!
For sides, we add the traditional mashed potatoes (nicknamed mash in England) and mushy peas. We make our mash and peas fresh every morning using butter, heavy cream, salt and pepper.