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 cornbread crusted beef pie one chilly evening for a family gathering. Everyone loved how the sweet-savory cornbread paired with the hearty beef—there were no leftovers!
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:
- Preheat oven to 400°F (200°C)
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add onion and carrot, and sauté 3 to 4 minutes until softened
- Cook Beef:
- Add ground beef, break up with a spoon, and cook until browned. Drain excess fat if needed
- Add Seasonings:
- 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 to 7 minutes until slightly thickened. Remove from heat. Transfer 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. In another bowl, whisk milk, eggs, and melted butter. Add wet to dry ingredients and stir until just mixed (do not overmix)
- Top with Cornbread:
- Pour batter evenly over beef filling and spread to cover
- Bake:
- Bake 25 to 30 minutes until golden and a toothpick inserted comes out clean
- Rest:
- Let rest 10 minutes before serving
Save My kids always ask for seconds when I make this pie. It became a Sunday tradition after our first bite together—now it's a regular comfort food in our home!
Required Tools
Large skillet, mixing bowls, whisk, 9-inch 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 Protein: 22 g Carbohydrates: 39 g Total Fat: 19 g
Save Serve warm for ultimate comfort. The leftovers reheat beautifully for a satisfying next-day meal!
Recipe Guide
- → What type of beef is best for this dish?
Using an 80/20 ground beef blend balances flavor and moisture, ensuring a juicy filling.
- → Can I add vegetables to the beef filling?
Yes, carrots, peas, and corn add texture and sweetness, complementing the savory beef perfectly.
- → How can I make the cornbread crust more flavorful?
Adding a touch of sugar and melted butter to the batter enhances the crust's golden color and subtle sweetness.
- → What oven temperature is recommended for baking?
Bake at 400°F (200°C) to achieve a crisp, golden cornbread crust while fully cooking the filling.
- → Are there options to adjust the spice level?
Incorporate diced jalapeño into the filling for a spicy kick without overpowering the dish.