# 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
# Directions:
01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium-high heat. Add chopped onion and diced carrot; cook for 3 to 4 minutes until softened.
03 - Add ground beef to skillet, breaking it apart with a spoon. Cook until browned and drain excess fat if necessary.
04 - Incorporate minced garlic, tomato paste, dried thyme, smoked paprika, salt, and black pepper into the beef. Cook for 1 minute while stirring.
05 - Pour in beef broth and Worcestershire sauce, then add frozen peas and corn. Reduce heat and simmer for 5 to 7 minutes until mixture thickens slightly. Remove from heat and transfer to a 9-inch deep-dish pie pan.
06 - In a mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
07 - In a separate bowl, whisk whole milk, eggs, and melted butter until thoroughly blended.
08 - Add wet mixture to the dry ingredients and stir gently just until combined; avoid overmixing to maintain tenderness.
09 - Pour the cornbread batter evenly over the beef filling, spreading to ensure complete coverage.
10 - Place in preheated oven and bake for 25 to 30 minutes, or until the crust turns golden and a toothpick inserted in the center comes out clean.
11 - Allow the dish to cool for 10 minutes to set before slicing and serving.
