Beef shepherd's pie with carrots and peas (hachis parmentier)

Turn the oven on to 200 °C. Peel the 0.6 kg of potatoes and cut them into even 3 cm chunks, no grating. Peel the carrots and dice them small, then finely slice the onion.

Put the potatoes in the saucepan, cover with cold salted water and bring to a boil. Let them simmer about 15 min, until a knife slides in with no resistance.

Meanwhile, heat the olive oil in the skillet over medium heat. Sauté the onion and diced carrots for 8 min, stirring, until tender.

Add the 400 g of ground beef to the skillet and break it up with the spatula. Cook 5 min over high heat, until there's no pink left. Season lightly with salt and pepper.

Sprinkle the 15 g of flour over the meat and stir for 1 min. Add the 150 g of frozen peas and 10 cl of water, then let it simmer 4 min for a lightly thickened sauce. Pour it all into the baking dish.

Drain the potatoes. Warm the 15 cl of milk in the small saucepan. Mash the potatoes with 20 g of butter and the warm milk, add a moderate amount of salt and some pepper.

Spread the mash over the meat in an even layer and smooth it with a fork. Cut the remaining 10 g of butter into small pieces and dot them over the mash.

Bake the dish at 200 °C for 10 min, until the top is nicely golden. Let it rest 2 min before serving.