Veggies, lentils and lamb for the freezer

It's great to have a freezerful of this sort of food - I can defrost and use with pasta, rice or jacket potatoes or as a filling for little pies or calzones.  It's just sautéed onion, celery, carrots, lamb mince, red lentils, veggie stock and passata with a touch of fresh sage, rosemary and thyme.  Plus Worcester sauce and sun-dried tomato purée for a bit of extra flavour.