# 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 ground 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté for 3 to 4 minutes until softened.
03 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
04 - Stir in garlic, tomato paste, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute to develop flavors.
05 - Add beef broth, Worcestershire sauce, peas, and corn kernels. Simmer the mixture for 5 to 7 minutes until slightly thickened. Remove from heat and transfer to a 9-inch deep-dish pie pan.
06 - In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk milk, eggs, and melted butter until fully combined.
08 - Add wet ingredients to dry and stir gently until just combined. Avoid overmixing to ensure a tender crust.
09 - Pour the cornbread batter evenly over the beef filling, spreading to cover fully. Bake in the preheated oven for 25 to 30 minutes until the cornbread is golden and a toothpick inserted comes out clean.
10 - Allow the pie to rest for 10 minutes before slicing and serving.
