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 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 it is 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 with 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 fed 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 Pancake 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.
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!
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.
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.
Rachel says
Can discard be used for this recipe?
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!