What is your favourite recipe to batch cook and then freeze?

Bolognaise sauce, chilli, shepherd’s pie. Also end of the week soup.

Ragu (base for bolognaise or lasagna)

Chilli con carne.

Chicken curry with lots of veggies.

Cottage pie

I always have home made mash potatoes in portions in freezer

pork shoulder minced made into burgers with just onion, herbs and spices. If you try this then remember to add in ALL the fat. Average joint makes 20+ burgers. cook straight out freezer - great for when you have forgotten dinner.

Cottage pie, beef stew and ragu to be used different ways would be my suggestion.

I hesitate to suggest Shepherds pie as the lamb mince I have used recently has tasted “odd” and it is now very expensive.

Diced pork with root veg and apple is a lovely wintery stew. you can add some cider if you like.

One of my favourite recipes to batch cook and freeze is dumplings or gyozas. They’re perfect for making in large quantities, and once wrapped, you can freeze them uncooked on a tray and then store them in freezer bags. Whenever you need a quick meal, just cook them straight from frozen.

I also love batch-cooking soups, curries, and noodle dishes because the flavours actually improve after freezing. They’re easy to portion, reheat well, and make busy weeknights much more manageable.

Since I’ve been alone, I haven’t been able to cook for one. So whatever I make, be it curry, ragu or stew, I have at least 3 extra portions. I freeze them and have a lucky dip meal when on3 is defrosted…

I am the same Grandmattie. Most of my meals if not veggie are, pork or beef mince or chicken based. Today I am going to freeze 8 portions mashed potatoes and make 4 chicken curries and freeze 3., Tomorrow 4 beef and onions pies, freeze 3.. I end up cooking just two days, having a frozen meal 3 times and the other 2 either out or quick, like omelette or salmon pasta with broccoli.

As meat comes in 1lb/500gm packs, whatever recipe I aam making, I use one pack of meat. That produces one meal for immediate consumption and a couple in the freezer for later.

Butter chicken, chicken and tomato curry, regular, chilli, paprika chicken, creamy sausagemeat pasta sauce, tomato and basil sauce, sausage casserole.

Not a specific recipe but I thought I would share this……
Whenever I cook minced steak I always sear it to remove excess fat, so now I buy the minced steak in larger quantities (from the butcher rather than supermarket) , sear the whole lot, drain it off and freeze after portioning.
Then when we want mince & onions, a chilli, spag bol, lasagne etc the meat is ready to use………sorted!

What we call in this house ‘school dinner mince’ though it’s really nothing like it - red lentils and a lot of finely chopped veg added.

With the addition of tomato puree, Italian style herbs and garlic, some then turns into bolognaise sauce.

Another lot - chilli powder, paprika, tomato purée and kidney beans added - = chilli, with rice or in tortilla wraps.

I don’t have a big freezer so don’t actually batch cook anything else, though I do ‘batch make’ burgers, just minced beef and onion - 2 for dinner, 2 wrapped separately in foil for the freezer. Very quick and easy.

My freezer always has some bolognese sauce, or just a mince base, which can become cottage pie etc.
I do a batch of stew in the slower cooker eg pork, chicken, sausages, beef plus veg and portion out.
Meat balls in home made sauce taste much better after being frozen.
Fish pie is another standby.

I am just restocking my freezer, now all my belongings are out of store and in our new home. I made bolognaise sauce yesterday. I will make moussaka base today, and venison stew tomorrow, which will be frozen ready for the days over Christmas for when DS and family arrive.

Chilli and curry is easy to make more of and then freeze.
Pastry is a good one to have ready done to take out of the freezer.
Home made soup freezes well in portions.

I hate any dish made with minced beef .,but I have made cottage pies and lasagna in the past .
Eventually my vegetarian pasta become more popular than meat ones .
I used to batch cook fish pies made with a variety of fish and topped with creamy mashed potato .
I make curries frequently and pork and lamb freeze better than chicken.

Fish pie made with LOTS of parsley.

Red cabbage, freezes beautifully.

Mince pies. I made 7 dozen. I make my own mincemeat, pastry and butter topping. They take so long to do, I only do it once a year ha ha.

Nice idea for a thread.

But I think the op wants the actual recipes.
Of 6 ingredients or less.

I blitz some sun-dried tomatoes and garlic, with a splash of red wine in my blender, along with a dollop of red pesto or fresh basil if I’ve got it. I sometimes add some tinned tomatoes or fresh ones (skins removed) for good measure. Freeze it and when defrosted add peppers, mushrooms and anything else I have to hand to make a quick sauce for pasta. No quantities as it’s never an exact science, more a “make it up as I go along” kind of a thing!

Instead of making soup with stale vegetabl make vegetable curry.
Recipe Collecction of tired and aging veg chopped small, I jar curry paste, onions. a little cooking oil, (4 ingredients). Chop and fry the onions in a slow cooker. Add sauce, stir in vegetables. bring to boil. Cook for approximately an hour. batch and freeze.

Just off to do just that, with the added variation of adding a couple of pots of vegetables in the freeer that could do with being used up.

20% fat beef mince cooked and made into freezable portions for my dog. Sometimes add kibble before freezing.