Root Vegetable Slab Pie — Meatless Monday
Savory slab pie: Consider this the pot pie's dressed-up cousin. Just like the traditional version you know and love, the slab pie features a creamy, savory filling surrounded by a base and topping of flaky, golden pastry, but instead of being built in a round pie pan, it's spread out slab-style and cooked on a baking sheet.
Food Network Magazine's Root Vegetable Slab Pie (pictured above) replaces the classic chicken pot pie stuffing with a meat-free filling that's every bit as satisfying as the original, thanks to hearty vegetables: carrots, parsnips and celery root. This hefty trio combines with a splash of cream, fragrant herbs and a sprinkle of lemon zest for bright flavor to create a comforting filling. When it comes to the pastry, let your local supermarket help out: Pick up packaged pie dough. All you'll need is a bit of butter to guarantee flavorful, flaky results. After rolling out the dough, it's best to let it chill, so plan ahead if prepping for dinner.
Get the Recipe: Root Vegetable Slab Pie from Food Network Magazine