Save A hearty, comforting pie featuring savory beef and vegetables beneath a golden, slightly sweet cornbread crust, perfect for a cozy family dinner.
I first made this pie on a chilly weekend when everyone wanted something hearty but a bit different from traditional casseroles. The way the cornbread bakes up golden and slightly sweet over the rich beef filling always reminds me of homey gatherings.
Ingredients
- Ground beef: 1 lb (450 g), 80/20 blend recommended
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Frozen peas: 1/2 cup
- Frozen corn kernels: 1/2 cup
- Tomato paste: 1/4 cup
- Beef broth: 1 cup
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp (plus more for crust)
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp
- Yellow cornmeal: 1 cup (120 g)
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 1 tbsp
- Baking powder: 1 tbsp
- Whole milk: 1 cup (240 ml)
- Eggs: 2 large
- Unsalted butter: 1/4 cup (60 g), melted
Instructions
- Preheat Oven:
- Set oven rack to middle and preheat to 400°F (200°C).
- Sauté Vegetables:
- Heat olive oil in large skillet over medium-high. Add onion and carrot and cook 3 to 4 minutes until softened.
- Brown Beef:
- Stir in beef and cook, breaking up meat, until browned. Drain excess fat.
- Season Filling:
- Mix in garlic, tomato paste, thyme, smoked paprika, salt, and pepper. Cook 1 minute.
- Simmer:
- Add broth, Worcestershire sauce, peas, and corn. Simmer 5 to 7 minutes until mixture thickens slightly. Remove from heat and transfer filling to a deep-dish pie pan.
- Prepare Cornbread Batter:
- In bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, melted butter. Stir wet ingredients into dry until just combined.
- Top & Bake:
- Spread cornbread batter evenly over beef mixture. Bake 25 to 30 minutes until crust is golden and a toothpick comes out clean.
- Rest & Serve:
- Remove pie from oven and let rest 10 minutes before serving.
Save This beef pie has become a favorite for Sunday dinners with my kids, who always ask for seconds of the cornbread topping.
Serving Suggestions
Pair this pie with a crisp green salad or roasted green beans for a balanced meal. Leftovers reheat beautifully in the oven or microwave.
Ingredient Swaps
For a lighter version, substitute ground turkey or chicken for ground beef. You can also add 1 diced jalapeno for some heat, or mix in shredded cheddar to the cornbread crust for extra flavor.
Simple Equipment List
You only need a large skillet, mixing bowls, whisk, measuring cups and spoons, spatula, and a 9-inch pie pan or baking dish for this recipe.
Save This pie brings cozy satisfaction, with a golden crust and savory filling that makes dinnertime feel extra special.
Kitchen Questions
- → What gives the crust its distinct texture?
The crust is made from a cornmeal-based batter combined with flour and butter, creating a moist yet slightly sweet and crumbly texture.
- → Can I substitute ground beef with other proteins?
Yes, ground turkey or chicken can be used to create a lighter version while maintaining the savory flavor profile.
- → How can I add a spicy kick to this dish?
Adding diced jalapeño peppers to the beef mixture before baking introduces a pleasant, spicy note.
- → What vegetables complement the beef filling?
Carrots, onions, peas, and corn kernels are combined to provide a balance of sweetness and earthiness in the filling.
- → How to ensure the cornbread crust bakes evenly?
Pour the batter evenly over the filling and bake at 400°F until the top is golden and a toothpick inserted comes out clean.