# Components:
→ Beef Filling
01 - 1 lb ground beef (80/20 blend)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1/2 cup frozen peas
06 - 1/2 cup frozen corn kernels
07 - 1/4 cup tomato paste
08 - 1 cup beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 2 tbsp olive oil
→ Cornbread Crust
15 - 1 cup yellow cornmeal
16 - 1 cup all-purpose flour
17 - 1 tbsp granulated sugar
18 - 1 tbsp baking powder
19 - 1/2 tsp salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup unsalted butter, melted
# Method steps:
01 - Set the oven to 400°F to prepare for baking.
02 - Heat olive oil in a large skillet over medium-high heat. Add the onion and carrot, sautéing for 3 to 4 minutes until softened.
03 - Add the ground beef to the skillet and cook, breaking it up with a spoon, until fully browned. Drain excess fat if necessary.
04 - Incorporate garlic, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute to release aromas.
05 - Pour in beef broth and Worcestershire sauce; add peas and corn. Let simmer for 5 to 7 minutes until slightly thickened. Remove from heat and transfer to a 9-inch deep-dish baking pan.
06 - In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
07 - Whisk whole milk, eggs, and melted butter in a separate bowl until smooth.
08 - Add wet ingredients to dry ingredients; stir gently until just combined to avoid overmixing.
09 - Pour cornbread batter evenly over the beef mixture, spreading to cover completely.
10 - Place in the oven and bake for 25 to 30 minutes, until the cornbread crust turns golden and a toothpick inserted in the center comes out clean.
11 - Allow the pie to rest for 10 minutes after baking to set the filling.
