Serves 6

For the chilli:

2 Tbs olive oil

500g beef mince

1 large onion

1 red pepper, chopped

1 yellow pepper, chopped

2 Tbs smoked paprika

2 Tbs tomato paste

2 Red chillies

1 tin chopped tomatoes

1 tin red kidney beans, drained and rinsed

Salt and Pepper

For the topping:

2 cups flour

1 tsp salt

60g cold butter, cubed

4 Tbs chopped coriander

1 egg, beaten

1 cup cooked oats

1 cup grated mature cheddar, plus extra for sprinkling

½ cup Milk

To Serve:

Chopped avocado

Sour cream

Fresh coriander

Brown the mince in the hot oil.

Add onions and peppers then sauté until the vegetables are translucent.

Add the smoked paprika, tomato paste, chillies and tomatoes then simmer on a low heat for half an hour or until the mince is tender.

Add the beans, season to taste then transfer to an oven dish.

Preheat the oven to 180C.

Make the topping by mixing together flour and salt.

Rub in butter until mixture resembles breadcrumbs then mix in coriander and cheese.

Mix together egg, oats and milk then add to the dry ingredients and mix until combined.

Spoon mixture onto the mince then sprinkle more cheese, bake for 30 minutes or until golden brown and risen.