Split purée defrost

[Fredstqar]

Has anyone else had a problem when defrosting homemade purées and they separate? Almost like the water content splits from the veggies?
It was a potato, carrot, cauliflower and pea mix. 4:4:1:1 and when freshly made was a lovely smooth consistency.
Now a week later when defrosting some overnight in the fridge and warming to room temperature, it appears lumpy. The water has split out leaving the blended veg to appear lumpy.

Is it the freezing method?
A missing binding ingredient?
Defrost method?

Thoughts welcome.
Thanks!

I think you are over-thinking this. Just stir it back in together.

(Personally couldn't be faffed with cooking and freezing separately, just used to mash a bit of whatever we were eating but no salt with a fork and that was that. Cooked a bit extra for our evening meal, and popped it in the fridge, mashed with a fork and that was lunch or in the freezer for later in the week)