Well, it has finally hit me.
I’ve been off the whole day.
It started at 5:00am this morning when we woke up to do yoga before work (part of our challenge). I could not settle my mind for all of the pranayama in the world.
And, it hasn’t subsided since.
I would murder someone for a loaf of French bread at this very moment.
I seriously contemplated sticking my hands in the bag of sugar and eating it straight up.
And now, it’s Friday night. Our usual night to crack open a bottle of something fizzy, pull out the comfort foods and have a bit of a celebration.
Fridays are probably the biggest trigger days for us both.
So here is our challenge.
But, what would a challenge be without the challenging bit?
Tonight, although it’s not exactly a Friday night dinner, it’s as close as I can get while maintaining all of our good efforts throughout the week.
Mushroom Lentil Shepherd’s Pie!
- 8 large floury potatoes
- ½ cup non dairy milk
- 1 TBSP mustard
- 1 TBSP whole grain mustard
- Salt to taste
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces mushrooms
- 3 cups of cooked brown lentils
- 2 tablespoon reduced-sodium soy sauce
- 2 TBSP tomato paste
- 2 teaspoons mixed herbs
- Freshly ground pepper to taste
- 8 ounces of spinach, chopped
- 1 cup frozen peas
- Dice potatoes (I left skins on mine). Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
- Add soy milk and mustard mash until fluffy, adding more liquid if needed. Cover and set aside until needed.
- Preheat the oven to 180 C (350 F) degrees.
- While the potatoes are cooking, heat a medium skillet.
- Add the onion and sauté over medium heat until translucent.
- Add the garlic and mushrooms and continue to sauté until the onion is golden and mushrooms have released all of their liquid.
- Add the lentils and bring to a gentle simmer.
- Stir in the soy sauce, tomato puree, mixed herbs and pepper. Cook gently for 5 minutes.
- Add the peas and cook until warmed through.
- Add the spinach, a little at a time, cooking just until it’s all wilted down.
- Remove from the heat; taste to adjust seasonings to your liking.
- Lightly oil a 2-quart (preferably round) casserole dish.
- Pour in the lentil mixture, then spread the potatoes evenly over the top.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.