# What You'll Need:
→ Beef Filling
01 - 1 pound 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 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 2 tablespoons olive oil
→ Cornbread Crust
15 - 1 cup yellow cornmeal
16 - 1 cup all-purpose flour
17 - 1 tablespoon granulated sugar
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup unsalted butter, melted
# Directions:
01 - Set oven to 400°F.
02 - Heat olive oil in a large skillet over medium-high heat. Add onion and carrot and cook for 3 to 4 minutes until softened.
03 - Add ground beef, break it up with a spoon, and cook until browned. Drain excess fat if necessary.
04 - Stir in garlic, tomato paste, thyme, smoked paprika, salt, and black pepper and cook for 1 minute.
05 - Pour in beef broth and Worcestershire sauce, add peas and corn, and simmer for 5 to 7 minutes until slightly thickened. Remove from heat and transfer to a 9-inch deep-dish baking dish.
06 - In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
07 - In a separate bowl, whisk milk, eggs, and melted butter until blended.
08 - Add wet ingredients to dry and stir gently until just combined; avoid overmixing.
09 - Pour cornbread batter evenly over beef filling and spread to cover. Bake for 25 to 30 minutes until golden and a toothpick inserted comes out clean.
10 - Allow to rest for 10 minutes prior to serving.
