Skillet Beef Pie with Amber Beer Gravy, White Beans, and Caramelized Onion Cornbread Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Heat a large oven-safe skillet, preferably cast iron, over medium heat. Add 1 tablespoon vegetable oil, half of the butter, and 200 g (about 1 1/3 cups) of the onion. Add the brown sugar and cook for 12 to 15 minutes, stirring often, until the onion is deeply golden and caramelized. Transfer to a plate.

3. 3

   In a medium bowl, whisk together the cornmeal, 94 g (3/4 cup) all-purpose flour, baking powder, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the buttermilk, beaten egg, caramelized onion, and sharp cheddar. Set the batter aside.

4. 4

   Return the skillet to medium-high heat. Add the remaining 1 tablespoon vegetable oil and the ground beef. Cook for 6 to 8 minutes, breaking it up, until well browned. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

5. 5

   Add the remaining onion, carrot, and celery to the beef. Cook for 5 minutes until they begin to soften. Add the garlic, smoked paprika, and dried thyme; cook 1 minute more.

6. 6

   Sprinkle the 3 tablespoons all-purpose flour over the beef mixture and stir for 1 minute to remove the raw taste. Pour in the amber beer, scraping up any browned bits from the pan. Add the beef broth and Worcestershire sauce.

7. 7

   Bring to a gentle simmer and cook for 5 to 7 minutes, until the gravy thickens slightly. Stir in the white beans, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the rest of the butter. Cook 2 minutes more, then turn off the heat. Stir in the fresh parsley.

8. 8

   Spoon the cornbread batter over the hot filling, covering almost the entire surface. Bake for 18 to 22 minutes at 220°C / 425°F, until the topping is golden and cooked through in the center.

9. 9

   Let rest for 10 minutes before serving so the filling can set slightly.

10. 10

    Serve hot straight from the skillet.