Pin Recipe A hearty, comforting pie featuring savory beef and vegetables beneath a golden, slightly sweet cornbread crust—it's perfect for a cozy family dinner.
When I first tried this beef pie, my family devoured every bite—especially the golden cornbread topping. It's now a favorite for Sunday dinners at our house.
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 1/2 tsp 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:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add onion and carrot. Sauté 3 4 minutes until softened.
- Brown beef:
- Add ground beef. Cook, breaking up with a spoon, until browned. Drain excess fat if needed.
- Add flavor:
- Stir in garlic, tomato paste, thyme, smoked paprika, salt, and pepper. Cook 1 minute.
- Simmer filling:
- Add beef broth, Worcestershire sauce, peas, and corn. Simmer 5 7 minutes until slightly thickened. Remove from heat and transfer the mixture to a 9-inch (23 cm) deep-dish pie pan or baking dish.
- Mix dry crust ingredients:
- In a mixing bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Mix wet crust ingredients:
- In another bowl, whisk milk, eggs, and melted butter until combined. Add wet ingredients to dry and stir until just mixed. Do not overmix.
- Top with cornbread batter:
- Pour cornbread batter evenly over the beef filling, spreading to cover completely.
- Bake:
- Bake 25 30 minutes, or until cornbread is golden and a toothpick inserted into the crust comes out clean.
- Rest & serve:
- Let rest 10 minutes before serving.
Pin Recipe Making this pie together became a tradition on chilly weekends, and we enjoy sharing slices with neighbors over good conversation.
Required Tools
Large skillet, mixing bowls, whisk, 9-inch (23 cm) deep-dish pie pan or baking dish, measuring cups and spoons, spatula or wooden spoon.
Allergen Information
Contains: Wheat (gluten), milk, eggs. May contain traces of soy if using certain broths or cornmeal brands. Always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 19 g, Carbohydrates: 39 g, Protein: 22 g.
Pin Recipe Enjoy this comforting pie fresh from the oven. It's even better the next day!
Recipe FAQs
- → What type of beef is best for this dish?
Ground beef with an 80/20 blend is recommended for a good balance of flavor and moisture.
- → Can I add vegetables to the beef filling?
Yes, diced carrots, peas, and corn kernels add sweetness and texture to the filling.
- → How should the cornbread crust be prepared?
Mix cornmeal, flour, sugar, baking powder, and salt with milk, eggs, and melted butter; pour over the filling before baking.
- → Is there a way to add some heat to this dish?
Adding a diced jalapeño to the beef mixture provides a spicy kick without overpowering flavors.
- → Can I substitute the beef with other proteins?
Ground turkey or chicken can be used for a lighter variation while maintaining flavor.
- → What internal temperature should be reached when baking?
The cornbread topping should be golden and a toothpick inserted into the crust should come out clean.