# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - ½ cup frozen peas
06 - ½ cup frozen corn kernels
07 - ¼ cup tomato paste
08 - 1 cup beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ½ 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 - ½ tsp salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - ¼ cup unsalted butter, melted
# Method:
01 - Preheat 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 and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
04 - Stir in garlic, tomato paste, thyme, smoked paprika, salt, and pepper. Cook for 1 minute.
05 - Add beef broth, Worcestershire sauce, peas, and corn. Simmer 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 cornmeal, all-purpose flour, sugar, baking powder, and salt until combined.
07 - In a separate bowl, whisk together milk, eggs, and melted butter.
08 - Add wet ingredients to dry and stir gently until just combined; avoid overmixing.
09 - Pour cornbread batter evenly over the beef filling and spread to cover completely. Bake for 25 to 30 minutes until the crust is golden and a toothpick inserted into the cornbread comes out clean.
10 - Allow to rest for 10 minutes before serving.
