Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.
Sourdough Skillet Video
You know those meals you can make when you have no cohesive ingredients in your fridge, and you’re putting off a trip to the grocery store for as long as possible? In my house its things like crispy salmon burgers, fried eggs, or potato soup. Staple meals.
What is your definition of a perfect staple meal? For me, it is one that has only a few basic ingredients. It can be adapted to suit what you have on hand. And it must, of course, be a healthy square meal.
This one has it all; protein, fats, carbs, veggies. The sourdough starter makes a bread layer over the top of whatever filling you decide on.
I originally read about this idea over on the Traditional Cooking School Blog. I adapted it a bit and have been enjoying it for many years!
The Sourdough skillet is the perfect staple meal.
All you need is:
- Veggies (any will do)
- Meat (totally optional)
- Salt
- Pepper and Herbs (again, optional)
- Fed Sourdough Starter (more on that HERE)
- Eggs
- Cheese (once again, OPTIONAL)
- Baking Powder
- Butter (or even coconut oil..some kind of fat)
So, let’s tally up the things that are a must..Veggies, sourdough starter, eggs, baking powder, salt, some kind of fat.
For a grand total of SIX (did I count that right? ONLY 6??) ingredients!
If you don’t have THAT on hand, well then get ye to the store, post haste!
Sourdough Skillet Ingredients:
Four cups filling
Options for filling could be:
- lentils
- ground beef
- black beans
- shredded chicken
- onions, peppers, garlic
- carrots, potatoes, green beans
- zucchini, tomatoes, basil
I could go on and on. The options are endless. The beautiful thing about this dish is that it’s more of a concept than a recipe.
Sourdough Mixture to go on top
In a large bowl, mix:
- 1.5 cups fed sourdough starter
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon dried herbs (optional)
- 3 tablespoons butter (or coconut oil)
- 2 teaspoons baking powder
Sourdough Skillet Process
Preheat the oven to 400 degrees.
Ideally, if you cooked your filling in the cast iron skillet, it is already preheated. You can read more on my tips for cooking in a cast iron skillet HERE. Preheating is the best step to take to ensure nothing sticks.
Add the cooked filling to a large cast iron skillet.
Spread the sourdough mixture over the top.
Sprinkle with 1.5 cups grated cheese. (optional)
Bake for 25 minutes, or until bread is cooked through and golden.
You could seriously have this sourdough skillet every single night and never feel like you’re eating the same thing. Ok, I typed that and then realized it could be a slight exaggeration. But, for real, imagine all the possibilities!
If you need my help brainstorming, I put together a quick little ebook with five recipe variations. You can snag that up HERE.
Enjoy!
Print the Recipe Sourdough Skillet
One Pot Meal - Sourdough Skillet
Sourdough Skillets are healthy one pot meals that can be made with many different variations. Try it with whatever meats and/or veggies you have in your fridge for a nutritious and satisfying meal.
Ingredients
- 1.5 cups sourdough starter
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon basil
- 3 tablespoons butter (or coconut oil)
- 2 teaspoons baking powder
- 1 pound beef
- 4 cups mixed veggies, Such as peppers, red onions, mushrooms, and corn.
- 1/4 fresh cilantro
- 1 1/2 cups cheddar cheese, optional
Instructions
- Preheat the oven to 400 degrees. Ideally, if you cooked your filling in the cast iron skillet, it is already preheated. Preheating is the best step to take to ensure nothing sticks.
- Saute the beef in the cast iron skillet on the stove. After the beef is completely cooked, place on a plate and set aside.
- Cook the mixed veggies and cilantro in the cast iron skillet.
- While the veggies are cooking on the stove, mix together the sourdough mixture of sourdough starter, eggs, salt, basil, butter, and baking powder.
- When the veggies are done cooking, add the beef back into the cast iron skillet and season with salt and pepper. Stir to combine the beef and veggies.
- Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with 1.5 cups grated cheddar cheese.
- Bake for 25 minutes, or until bread is cooked through and golden.
Check out my other sourdough recipes and posts
How to Make a Sourdough Starter from Scratch
Our Favorite Sourdough Pancakes Recipe
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Thank you so much for stopping by the farmhouse!
Dina says
Ithank you do much for the recipes!
Ken Dueck says
Thank you for the interesting recipes, I am looking forward to trying some of the skillet recipes out camping.
Lisa says
Thanks for stopping by! I hope you enjoy the skillet dinners. 🙂
Natalie says
Thank you for this recipe. It looks delicious and simple. I’m going to try it tonight. I love you blog and I’m so excited for future healthy recipes. I followed your instructions for sourdough starter and just made my first batch of bread and it was delicious. Thank you so much!!
Lisa says
So glad you are loving your starter! And its always nice to hear the instructions were sufficient. 🙂 Thanks so much for reading, Natalie!
Rachele says
I made this for my husband tonight and it was delicious! I only had odd ingredients in my fridge and a bubbling sourdough starter so I tried it and loved it. We will be making this again and again. Thank you!
Constance says
This meal is fabulous. I fried ground beef with onion in my (almost) new cast iron skillet, then added your combo of zucchini, tomato and basil. And cheeeeese…. ? The whole family loved it, especially the two-year-old! I’ve been looking for a recipe like this for awhile – something to replace bisquick in those “impossible pie” dishes.
Lisa says
Ooh yum! Sounds so delicious. Glad your family loves it!
Venus Cruz says
Wondering: I eat vegan, is there anyway to make this sourdough topping on the skillet meal without the eggs…..I usually use flax meal and water in place of eggs in most cooking. Do you think that would work?
Corinne says
Did you try this with the flax egg option? Did it turn out? I’m interested in trying it out.
liz says
i’ve made it with flax eggs, works great!
Debi says
Thank you so much for such a delicious recipe!! I made it for dinner tonight and it was so quick and easy, it was everything you said it would be. Thank you for all that you do to take the mystery out of sourdough starter, I am loving it. I am excited to try your pancake recipe next!
Gratefully,
Debi
Lisa says
That’s great 😊 The pancake recipe is definitely one of my favorites!
Paige says
I’m still a bit confused about fed and unfed sourdoug. For this recipe, I should not use the sourdough starter that’s been sitting in my fridge, right? I should add some flour to it hours before using it?
Lisa says
Correct!
K says
I am so confused, now. It says 1.5 C of fed sourdough starter. Please define this.
How much starter from the fridge and how much flour/water do I add?
Lisa says
Fed sourdough starter refers to sourdough starter that has be fed and then allowed to ferment so it is nice and bubbly.
JBF says
I am currently working on this recipe and I took 113 g (1/2 cup) of starter and added 113 g of water (1/2 cup) and 113 g (1/2 cup) of flour. I will use the full amount in the recipe, as I have more starter still in the fridge.
If you are maintaining a smaller starter and have less than a half cup available, I would add one cup of water (227 g) and one cup of flour (227 g). This will give you just over two cups of fed starter. From that, take out your 1.5 cups (340 g) for the recipe and reserve the rest as your new starter culture.
Cara says
Hi!! I am excited to try this recipe. What size cast iron skillet did you use?
Lisa says
I use my 12″ for this.
Virka says
Hello! Just wondered if you’ve ever made this without the cheese? Will it still hold together/work? Thank you!
Lisa says
Yes, it can definitely be omitted!
Abby says
I love the versatility of this. The sourdough layer with the cheese on top is my favorite part. I used mozzarella tonight and it was so good! The kids also enjoyed it!
Angela says
Where did you buy your metal slotted turner?
Lisa says
I don’t remember where it came from.
Kathy says
I love this recipe and your breakfast pizza. They are great!
Laura says
This was an absolute winner! Thank you 🙏
Sarah says
Could this topping be used on a chicken pot pie recipe? I forgot to start the sourdough for biscuits last night.
Lisa says
Yes! That would be delicious.
Morgan says
Was just coming here to ask this! Glad to see it can work for the pot pie 🙂
Rachel says
Can discard be used for this recipe?
Tara says
I am trying it today! I fed my starter yesterday and feeding it again today to use for bread- I was going to make crackers- (1.5 cups starter- 1/2 stick melted butter- 1/2 wheat flour, 1/2 all purpose flour- any herbs/seasoning- mix until like thick batter that you can spread on parchment paper with running- bake at 400 for 3 minutes- then score with pizza cutter and finish baking for 10-12 minutes-)
Norma Hunt says
Hi just popped a one dish in oven for tonight. had about 2 and a hlf cups of starter to use up so made accordigly, did carrot, parsnip onion celery potato browned ground beef,cor and peas made a thickk gravey so added a bit more flour into the dough so ittt would stay on top. looks good so far in oven. thinking it is almost like making pasties! mmm. used some nutmeg and abit of garlic and whorsteshire sauce we shall see cannot wait
Rosie says
Hi Lisa! I just tried this recipe and the sourdough was super dry- any suggestions to fix this for next time? Also, when a recipe calls for “fed starter” what’s a good rule of thumb for understanding this? Can I feed it then use it right away, or do I need to let it rise a bit first?
Thanks!
Jamie says
What I’ve come to understand is, “fed” starter is room-temp starter that you fed with flour 4-12 hours ago. “Unfed” starter is discard. I think
Sarah says
Hello! I am loving every recipe I have tried. Thank you so much for sharing your recipes and home with us! I am looking for the sourdough skillet recipes. I see where it says it should be but it is showing up as a big empty space for me. Should I be looking somewhere else for it?
Christine says
Can I use baking soda instead of powder? I’m all out 🙁
Stacey Borge says
I realize this is 2 years after your comment lol, but I believe you can sub powder with a combo of soda and cream of tarter. I always have the tarter on hand for making play dough, so it’s handy to have for this too! Lol
Steph says
What kind of dough would you use if you couldn’t use sourdough? A biscuit dough? I’m allergic to anything fermented, but I’d love to try out this recipe.
Kristina says
Try a cornbread mixture.
Lindsey says
Absolutely love this!! We have done this twice (one beef and veggies and another with bbq pork and veggies with mozzarella cheese) with savory fillings and one time with cherries and blueberries for breakfast! It has become a family favorite!!!
Stacey Friesen says
Yum! Can you share how you did the cherries and blueberries with this recipe? I do something similar with apples, more like a dutch baby with apples in it.
Autum says
Awesome recipe! This has become a weekly staple at our house. It is quick enough, simple and delicious. Thank you for sharing.
Juliette says
I thought this was a discard recipe. I have some in my fridge that I want to use up. Can’t I use it with this recipe?
Anonymous says
I do discard all the time for this recipe! I dont understand why it has to be fed when you’re adding egg and baking powder!😁
Lilly says
I tried this recipe tonight with a few modifications; I only had a 9inch cast iron so I did 2/3 of the topping recipe. This was so good!! I did ground beef and a mix of a bunch of diced veggies/spices/seasonings. I was worried the sourdough topping would be too wangy without any extra flour added, but it wasn’t at all! Definitely a make – again recipe. My husband said it was a keeper! Even my 2yo son ate it. Thank you!
lauren says
Hello! I made this recipe, and it was great except…. the beef burned on the bottom. Anyone else have this issue? I cooked it all in a cast iron pan a little under medium, and for 25 minutes the beef was just getting torched it seemed. I want to make again but so worried I am going to mess it up again. Is this a normal problem with this dish? Thanks!
Stacey Friesen says
Have you tried moving your oven rack up higher? When I bake in cast iron skillets, I move the oven rack up one notch to prevent the bottom from scorching.
Shannon Peters says
I love this recipe. I’ve made it several times throughout the past few months, but most recently I didn’t have enough starter to make the sourdough topping, so I substituted the starter with 1 cup of all-purpose flour and 3/4 cup of whole milk. It turned out great! I love forgiving recipes like these.
Liz says
I used frozen chili for the meat and veggies. It was good! Perfect for this snowy day.
Stacey Friesen says
Great idea! I think I will try this sometime.
Char Hoit says
I’ve seen you make this so many times on your YouTube channel, and tonight I’m finally trying it! I never seem to have enough leftover starter but I had a lot I needed to use. I’m actually giving it a try with unfed starter because I didn’t have time to wait, but I’m sure with enough cheese it will still be fine! Thanks for the healthy recipes, Lisa! Lots of kids to feed over here, so I love a good one-pan dinner. 🙂
Caitlin says
So thankful that I was introduced to your website and recipes!! I have an egg allergy in my household. I’m wondering if you’ve ever substituted in this skillet for the eggs. Sometimes I use sweetened condensed coconut milk in place of eggs.
Lynda Beaulieu says
I. Baking my first ever sourdough skillet dinner. Im excired.
Kelly Land says
Hi there. Thank you so much for your recipes! I can’t tolerate any grain but I made your cinnamon rolls for thanksgiving morning and they didnt hurt me at all!!! So nice to eat real bread with no punishment in the end! I was wondering, wouldnt this skillet topping be a great focaccia style bread? Or maybe just a thicker fluffier pizza crust?? Just a thought:) I was wondering what would happen if I added a couple eggs to your skillet pizza, if it would make the crust a little more fluffy? Have you ever tried that?
God bless your family:)
Kelly
Anna says
This was so good and easy! I made it with sweet potato, parsnips, corn, onion, garlic, and chicken thighs. I will def keep this in my back pocket
Samantha Flynn says
Wow! I made this for dinner tonight after also making one of your einkorn sourdough bread recepies and the sourdough cinnamon rolls. This was so good!! I really wanted something different for dinner because we eat a lot of beef. I added some shredded potatoes and jovial tomatoes, and less than 1 cup of starter.
It turned out perfect and I suspect I’ll be making this way more!
Thank you
Jenny says
Such a great meal idea! I made it for the first time last night as a texmex recipe – peppers, onions, garlic, and black beans in the base. I’m looking forward to trying other variations. I always need something quick and thoughtless and filling for my crew on busy days. Thank you!
Roxanne H says
I just finished eating this for supper, delicious! I used a variety of vegetables and Italian seasoning with a combination of mozzarella and cheddar cheeses for the topping. Easily customizable and makes a ton! My husband and I will be eating this all week! 🤩
Donna Meade says
I am brand new to sourdough. We had a tree removed from our backyard and I struck up a conversation with the man who owned the removal service, long story short, his wife has a starter passed to her that the lady has had for 50 yrs and had come from Europe before that. Your website is amazing and I want to thank you for your wisdom and of course recipes. Donna Meade, Lanett Alabama.
Kirstie O'Neil says
A couple nights ago we had a roast dinner where I cooked both roasts from the Costco pack, knowing we’d eat the second roast as a quick leftover meal. I decided to dice up all the leftover roast, potatoes, carrots to use with the gravy for this dish… leftovers with a twist. Thanks so much for a fun way to reinvent leftovers.
Courtney says
Could this be assembled ahead of time and placed in the fridge? My starter is active in the morning and it would make dinner a breeze if I just had to pop it in the oven that night.
Kelly G. says
This recipe, and my sourdough Buford, just saved dinner. I had to come find the blog post and tell you.
During the Olympics I always make a meal from a different competing country every evening. Opening Ceremonies is USA, second night is host country, etc. Tonight I was making an Australian Family Meat Pie. It’s apparently a recipe lots of Australian moms whip up on a weeknight. A mixture of ground beef, veggies, diced tomatoes, almost like an Italian kind of feel. Topped with frozen pre-made puff pastry. Well, after making the whole thing I discovered that my long frozen puff pastry had gone bad. Very very bad. I knew this recipe, almost by heart, whipped it up, topped the pie, and it’s delicious. Highly recommended! Also, I’ve been loving your large amount of sourdough on hand method for around a month now and I’m never going back to the small jars, measuring, extra jars for discard, mess! It is a complete game changer! May your skillets always be well seasoned! Thanks!
Stephanie says
Lisa,
I saw this one on the Youtube channel and thought I’d give it a try…you are 100% correct, you could have it every night of the week just about and never get sick of it. Thank you for all of the wonderful recipes and for sharing your family with us.
Lisa says
Made this tonight and it was very delicious. Husband and I both loved it and plan to add it to our regular meal rotation. Thank you for sharing it.
Stephanie Benavides says
So I was trying to figure out a use for my discard. I had some seasoned ground buffalo that was going to be a cottage pie, but I decided to make this instead. I added mushrooms, onions, and asparagus then topped it with your sourdough skillet topping- It was so tasty! I am now going to make this a regular meal. I think it’s perfect for both my husband and I to bring to work for lunch. Thanks for the great recipe!
Abby says
I know I’m late to the game but I’ve just gotten into sourdough! Just curious… has anyone tried sourdough skillet on the grill? Spring is in full swing and our days are getting warmer which means we are contemplating cooking outdoors more.
Gale says
I think it depends what kind of grill you have. We had no kitchen (our renovation dragged on the whole summer) and I made a ton of baked recipes on our Traeger.
Jennifer says
I’ve been looking for recipes! Thank you!
Anna says
Just combined your chicken pot pie recipe with the topping of this recipe and YUM! So good. Thanks for sharing.
Wondering your thoughts on if I could make this into a freezer meal? Would it be best to make the filling ahead and freeze but not make the topping until ready to bake?? Appreciate your feedback!
Aimee says
So good! My whole family loved it and it was so easy to make! Thanks so much for the recipe!
Kristen says
What a wonderful and easy-to-accomplish recipe. Made this a few days ago as a crust for a rich ground beef and sausage marinara and it was like a calzone pot pie. Wonderful!
Katarine says
Just made a version of this tonight, but with chicken pot pie filling! Definitely going to add to the dinner rotation!
Teodora says
Just made a version of this with mostly veggies— mushrooms, zucchini, broccoli, onion, tomatoes and eggplant with just a bit of pancheta. It’s such a lovely meal — delicious, easy and fast. Thank you for all the wonderful recipes. It’s fun to try them and experiment. All the best!
Donna Jones says
This recipe is truly amazing and versatile. I have done it with chicken and another time with ground beef. Both were different, easy and sooooo good!!
Megan says
Hi Lisa! Is sourdough discard usable in these recipes if I’m in the first week of establishing a starter? Day two or three, for example. Or does the starter need to be a bit more established? I can’t wait to try this recipe!
Lisa says
Yes, you could use the discard in discard recipe. It isn’t mature enough to really get any benefits from the sourdough or to get that yummy flavor, but it still doesn’t have to go to waste.
Ronna Keith says
So yummy. I had attempted to roast some chicken and veggies on Tuesday night. It was dry and the veggies didn’t crisp up. So I put the chicken in my instant pot with some chicken broth and when it was tender I shredded it. I roasted the lest over veggies to make sure they were done. I then made a gravy with the broth the chicken cooked in. I put everything in my cast iron skillet and topped it with your skillet meal batter. It was the bomb!!! The veggies were carrots, potatoes, brussel sprouts and a head of garlic. Delicious!!!
Lisa says
That sounds absolutely delicious!
S says
This is definitely in my rotation now. So delicious! I added about 3/4 cup of sauerkraut to the pot after adding the cooked ground beef back in. It was super yummy!
Lisa says
Sounds delightful!
Michele Scallan says
I have a ton of discard to use up. What do you think about adding 1/2 – 1 tsp of yeast to my sourdough starter discard for this recipe? It’s been in the refrigerator for a while and not active.
Lisa says
I would not do it personally. If you pull the starter out of the fridge and feed it a few times, it should get going again.
Anna says
I made this!! It’s currently in the oven and I know it’ll taste great but my bubbly sourdough mixture was really thin compared to the one in the video. Any suggestions?
Lisa says
This will depend on the ratio of flour and water you use to feed your sourdough starter. Also, if you are using discard that hasn’t been fed it awhile it can be thinner. Hope that helps.
Jennifer says
I’ve done a few different variations of your recipe. Thank you by the way for a great base! I’ve made a garlic-parm-rosemary top. So good. Making a Chicken pot pie version tonight. 😋
Lisa says
Sounds delicious!
Holly Hageman says
This looks delicious! I have 5 boys so I need a bit more food than one pie. Could I make this in a glass 9×13 pan if my filling was hot snd just cooked on the stove?
Any suggestions for feeding a bunch of teenage boys welcome!!
Lisa says
Yep, that should work! Ha, that will be my future soon enough. I love adding a bread component to meals to help fill those bellies.
Amy says
Wow! My mind is whirring with variations on this theme. I love a good one-pot meal, and especially one that incorporates sourdough starter. Now I’m going to go check out that ebook. Thanks, Lisa!
Monique VonDeylen says
I’m confused. This recipe is in the discard section and yet you can’t use discard and need to use active fed starter?
Lisa says
You can technically use either. I prefer active starter, but will work with discard as well.
Hope says
Just curious if it would work to put the sourdough mixture in the bottom of the skillet to create a crust? Love this recipe!
Lisa says
I’ve actually never tried it! If you try it let me know how if it works.
Tammy says
I used the sourdough topping to make a chicken potpie/skillet. It was SO GOOD. I used a jar of home canned chicken vegetable soup for the veggies and meat. It made a nice and easy (and delicious!) weeknight meal.
Lisa says
That sounds like a yummy and super quick meal!
Sindar says
I made this topping tonight with apple pie filling. I did add 2t sugar and 1 tsp cinnamon to the topping. I had made apple pies without crust to freeze so I had to thaw and cook until bubbly first. It turned out great. I think peaches would be even better. Thank you so much for giving us a great base to be creative with.
Lisa says
That sounds delicious. Thanks for sharing!
Michelle says
What size cast iron skillet? I have 10” and thought it might be too small.
Lisa says
I usually use a 12″
The Frugal Irish Homestead says
Oh my goodness this was very good. I used a box of ‘savory lentils’ found lurking in the freezer (in the middle of a pantry challenge!) With additional onion choped chorizo a handful of frozen peas and a puck of frozen courgette as my filling. I only made half the topping for two of us IN AN 8 inch skillet (2 small eggs rather than 1 and a half!) plus I forgot the butter! Amazing. Definitely going to be a regular round here.
Lisa says
That sounds delicious! Thanks for sharing. Glad you enjoy it.
Samantha Law says
This recipe had been in my regular rotation for the last few months. We’re vegan so we use flax eggs instead of chicken eggs and lentils in place of the meat. So yummy and easy!
Lisa says
Oh wow! That is great to know that it will also work with flax eggs. Thanks for sharing.
Jessica Henderson says
I just started my sourdough starter and it is growing rapidly.
I have a new baby on the way and am looking for sourdough recipes I can freeze to store up.
Is this one freezable?
Also,
Your other sourdough recipes, would it say if those are freezable or not?
Lisa says
I’m actually not sure. I can’t say I’ve ever tried. You could probably cook up the filling, freeze it for later, and then when you want to make it, add the filling to a baking dish or skillet, whip together the topping, pour over and bake.
Jacqueline Tadlock says
Best snickerdoodle cookie recipe ever!
Lisa says
Wow!Such a compliment. Glad you enjoyed this recipe.
Christina says
I love this recipe! I made it a couple times savory with chicken and then with ground beef and it was delicious. This morning I added 3 Tbsp sugar to the dough and baked it over mixed berries (heated with a small amt of corn starch and 1 Tbsp sugar). It looks incredible!
Thank you! ♡♡♡