Save A hearty, comforting pie featuring savory beef and vegetables beneath a golden, slightly sweet cornbread crust that is perfect for a cozy family dinner.
The first time I baked this cornbread crusted beef pie, my family gathered around the table as the savor of the crust filled the kitchen. Each person had seconds and asked me to make it again for our weekend movie night.
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
- 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
- Salt (for crust): 1/2 tsp
- Whole milk: 1 cup (240 ml)
- Eggs: 2 large
- Unsalted butter: 1/4 cup (60 g), melted
Instructions
- Preheat oven:
- Set oven to 400°F (200°C).
- Prepare beef filling:
- Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 3 to 4 minutes until softened.
- Brown the beef:
- Add ground beef; cook, breaking up with a spoon, until browned. Drain excess fat if needed.
- Add seasonings:
- Stir in garlic, tomato paste, thyme, smoked paprika, salt, and pepper. Cook 1 minute.
- Simmer vegetables:
- Add beef broth, Worcestershire sauce, peas, and corn. Simmer 5 to 7 minutes until slightly thickened. Remove from heat and transfer mixture to a 9-inch (23 cm) deep-dish pie pan or baking dish.
- Make cornbread batter:
- In a mixing bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, eggs, and melted butter until combined. Add wet ingredients to dry and stir just until mixed–do not overmix.
- Assemble pie:
- Pour cornbread batter evenly over the beef filling, spreading to cover completely.
- Bake:
- Bake 25 to 30 minutes until cornbread is golden and a toothpick inserted into the crust comes out clean.
- Rest and serve:
- Let rest 10 minutes before serving.
Save Sharing this pie with my family always brings back memories of Sunday evenings when we would all take turns scooping the first serving as stories were exchanged at the table.
Required Tools
Large skillet, mixing bowls, whisk, 9-inch 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 depending on brands. Always read ingredient labels for safety.
Nutritional Information
Each serving delivers 420 calories, 19 g total fat, 39 g carbohydrates, and 22 g protein for a complete meal.
Save Serve hot for maximum comfort and watch how fast each slice disappears. This pie is sure to become a staple in your household.
Recipe FAQs
- → What type of beef is best for this dish?
Using an 80/20 ground beef blend ensures a good balance of flavor and moisture, keeping the filling juicy and well-seasoned.
- → Can I make the cornbread crust gluten-free?
Substitute the all-purpose flour with a gluten-free alternative, like rice or almond flour, but keep the cornmeal for texture.
- → How can I add more spice to the filling?
Incorporate diced jalapeño or a pinch of cayenne pepper to the beef mixture during cooking for an extra kick.
- → Is it possible to prepare this ahead of time?
Prepare the filling and crust batter separately, then assemble and refrigerate the pie for up to 24 hours before baking.
- → What side dishes complement this meal well?
A simple side salad or roasted seasonal vegetables balance the rich flavors of the beef and cornbread crust.