How To Make Chilli Beef Oat Cobbler:
Prep time: 30 minutes
Cooking Time: 35 Minutes
- 500g lean minced beef
- 1 onion, diced
- 3 cloves garlic, crushed
- 1 green pepper, deseeded and finely diced
- 1 tsp ground cinnamon
- 1 heaped tsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp chilli powder (or more to taste)
- 500ml carton passata (or 1 x 400g can chopped tomatoes)
- 2 heaped tbsp tomato puree
- 400g can red kidney beans, drained and rinsed
- 300ml beef stock
- Oat cobbler topping:
- 80g rolled oats
- 200g wholemeal self-raising flour
- 100g unsalted butter
- 2 medium eggs, beaten
- 6-8 tbsp milk
- 1 medium egg, beaten, for glazing the cobbler
- Preheat oven to 180oC, gas mark 4.
- Fry the mince over a high heat until browned, remove from the pan and set aside.
- In the same pan fry the onion, garlic and pepper for 3-4 minutes.
- Add the spices and herbs and cook for another 1-2 minutes.
- Return the mince to the pan along with the tomato passata (or tinned tomatoes), puree, beans and stock, cook over a low heat for 15-20 minutes.
- Meanwhile blitz up ¾ of the oats until a fine consistency, then combine with the flour in a mixing bowl.
- Rub in the butter until it resembles breadcrumbs.
- Stir in the beaten eggs and add the milk one tablespoon at a time, mixing until it resembles a thick batter.
- Place the chilli into an ovenproof dish then dot 8-10 tablespoons of the batter on top, making sure they don’t touch.
- To glaze, brush the cobbler with some beaten egg then scatter over the remaining oats.
- Bake in the oven for 30-35 minutes or until golden.
- Serve with some grated cheese, jalapenos and a dollop of soured cream.
- Use 60g fine oatmeal instead of blitzing oats, along with 20g rolled oats for sprinkling.
- Glaze with a little milk instead of egg.
Recipe courtesy of Whole Grain Goodness