Quick shepherd's pie with lentils and carrots (hachis parmentier)

Peel the potatoes (0.3 kg), cut them into 2 cm cubes and put them in the saucepan of cold salted water. Bring to a boil, then let them simmer until a knife slides in with no resistance.

Peel the carrots (130 g) and cut them into small 5 mm dice. Finely slice the onion (200 g). Turn the oven on to 200 °C.

Heat the olive oil in the skillet over high heat, add the 130 g of ground beef and break it up with the wooden spoon. Cook until there's no pink left, then salt, pepper and tip it into the bowl.

In the same skillet, no need to rinse it, add the onion and carrots over medium heat. Stir often until the onion is translucent.

Drain the can of lentils, rinse them and keep just 400 g, you won't need the rest. Add them to the skillet with the meat, crumble the bouillon cube over them and pour in 10 cl of water. Let it simmer over low heat until the liquid is almost absorbed, then add pepper.

Drain the potatoes and put them back in the saucepan. Mash them with the butter (15 g) and the crème fraîche (40 g), then salt and pepper.

Spread the lentil and meat mix over the bottom of the baking dish. Cover with the mash, smoothing it with a fork, then sprinkle with the 25 g of shredded Swiss cheese.

Bake the dish at 200 °C until the top is nicely golden. Let it rest 3 minutes before serving.