Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat ½ tablespoon of the oil in a large saucepan and add the chopped onion. Cook gently for 3-4 minutes until softened.
Add the beef mince and cook over a high heat until browned, breaking the mince up as it cooks
Add the pepper and courgette.
Then stir in the Dolmio sauce and bring to the boil, reduce the heat and simmer for 5 minutes. Tip into a shallow ovenproof pan.
Brush a sheet of filo pastry with oil, scrunch up and place on top of the pie filling. Repeat until the filling is covered.
Bake for 30 minutes until the pastry is crisp and golden.
VARIATION:Add a can of red kidney beans and a chopped red chilli to the filling for a chilli beef and tomato pie.Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)