Ingredients

The following ingredients have 4 Servings
  • 3½ tbsp rapeseed oil
  • 1 onion, chopped
  • 500 g lean minced beef
  • 1 red pepper, seeded and chopped
  • 1 courgette, diced
  • 500 g jar Dolmio sauce for Bolognese
  • 6 sheets packet filo pastry ((about 270g/10oz))

Instruction

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat ½ tbsp 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.