Chilli beef oat cobbler

14 August 2017 by
First published: 30 August 2017

Mmm mmmm, nothing like a chilli beef oat cobbler to celebrate the midweek marker.

We love a cobbler and this Chilli beef oat cobbler is no exception. Packed with flavour, boasting juicy lean beef and a tasty oaty topping, this is what home cooked dinners are all about – hearty, healthy and perfect for sharing with family and friends.


500g lean minced beef

1 onion, diced

3 cloves garlic, crushed

1 green pepper, deseeded and finely diced

1tsp ground cinnamon

1 heaped tsp smoked paprika

1tbsp ground cumin

1tsp dried oregano

1tsp 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

6-8tbsp 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.

Recipe courtesy of Whole Grain Goodness

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