Taco Pie

1/4 cup olive oil
1 onion chopped
500g mince
2 chopped green/red peppers
1/4 cup frozen green peas
350g tomato puree
1/2 cup water
1 beef stock cube
1 tsp oregano
3 tbsp sweet chilli sauce
1/2 tsp chilli powder
2 tsp paprika
salt and pepper
1/2 cup 75g) self-raising flour
1/2 cup (85g) polenta (corn grits)
3/4 cup (180ml) milk
1 egg, lightly beaten
3/4 cup (90g) grated cheddar cheese

Heat 1 tbsp in olive oil. Add onion and cook until soft. Add mince and brown. Stir in tomato puree, water, stock cube, oregano and two types of chilli, paprika, salt and pepper. Simmer covered, stirring occasionally until thickened.
In a bowl, sift flour and stir in polenta. Add combined milk, remaining oil and egg. Beat until smooth. Move meat to an oven proof dish, and pour topping on top. Cook in oven at 180 degree Celsius for about 15 minutes, sprinkle cheese and cook a further 5 minutes until cheese has melted. Sprinkle with paprika.