Leftovers are my jam. Since I make dinner at home at least 27 nights out of 30, leftovers totally save the day when I want to get extra work done, have lost track of time, or have been out later than anticipated.
Because of this, it’s difficult for me to understand why leftovers get such a bad rap. Don’t get me wrong, I’m not eating wilted salads and dry overcooked fish. Leftovers take a little thought and finesse. They take a little love, especially if they are going in the freezer.
Leftovers in the freezer > leftovers in the refrigerator.
This is for a couple of reasons. One, sometimes things taste better after a rest in the freezer. I cannot explain this phenomenon, but I have found it be true on more than one occasion. Two, it is better to eat the same meal again a week or even a month later. I might not want brisket two nights in a row, but two nights in a month, yes please! Three, it is so nice to know there is food in the freezer that simply has to be reheated. Seriously, if you cook a lot, you know this is super true.
Soups and stews are some of my favorite things to have in the freezer along with braised brisket and now this Vegetarian Shepherd’s Pie.
Not only is it vegetarian (vegan actually, and gluten free too!), but it is super easy to make and dirties only one pot. So, this is a great meal to make and enjoy the first night and then save the leftovers in the refrigerator for a couple days or the freezer for a couple months.
Full of chickpeas, vegetables, and spices so it’s not light on flavor, this meal is super comforting and yet super healthy. It’s perfect for January weather and health goals.Print
- 2 tablespoons olive oil
- 1 large white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon ground mustard
- 10 ounce bag frozen peas
- 20 ounces cooked chickpeas (I love the pouches from Thrive)
- 2 baked sweet potatoes, mashed
- Preheat oven to 425 degrees F.
- Heat a medium, oven safe stockpot over medium heat. Once hot add the oil followed by the onion, garlic, pepper, salt, pepper flakes, and mustard. Sauté, stirring frequently, for about five minutes, until fragrant and the onions are translucent and perhaps beginning to brown. Add the peas and chickpeas and cook, stirring occasionally, for about 5 more minutes.
- Spread the mashed sweet potatoes on top and bake for about 20 minutes until bubbling. Serve immediately or cool completely and store in air tight containers in the refrigerator for up to 3 days or the freezer for up to 3 months. Reheat in the microwave in 1 minute increments, stirring in between, until piping hot.
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie for managing this event!
Healthy Make Ahead Freezer Meals
Frozen Fruits and Veggies
- Cauliflower Mash Potatoes by April Golightly
- Easy Whole30 Barbecue Sauce by Cricket’s Confections
- Make-Ahead Pumpkin Spice Smoothie Bowl by Wholistic Woman
- Roasted Vegetable Bisque by Bites of Wellness
- Spinach Baked Ziti Make Ahead Freezer Meal by Sunday Supper
- Vegetable Soup with Meatballs by Hezzi-D’s Books and Cooks
- Vegetarian Shepherd’s Pie by Pies and Plots
Preparing Some Protein
- Chicken Sausage and Rice Soup by Cindy’s Recipes and Writings
- Grilled Thai Chicken by That Skinny Chick Can Bake
- Make-Ahead & Freeze Black Bean Taco Burgers by Hardly A Goddess
- Salsa Chicken Burrito Bowls by A Kitchen Hoor’s Adventures
- Sang Choy Bao – Chinese Lettuce Wraps by Caroline’s Cooking
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.