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 topped with cheese and parsley in a cast iron skillet with a slice cut out. The slice is on a white plate on a blue checked towel

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 it’s 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. Perfect when you don’t have dinner planned and just need to throw something together quickly, which is my specialty. I’m not one to typically plan meals. I like to open the fridge, look to see what we have and gather inspiration.

overhead photo of sourdough skillet topped with cheese and parsley in a cast iron skillet on white towel

Tips:

  • If you are totally new to sourdough, check out how to make your own sourdough starter here.
  • This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I’ve included some of my favorite variations below.
  • I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
  • This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.
  • If you are not adding meat like ground beef that has natural fats in it, I would suggest adding a little butter or olive oil to the bottom of the pan so the veggies don’t stick.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Healthy One Pot Meals Cast Iron Cooking Sourdough Skillet

Filling Ideas:

Veggies (any will do): peppers, onions, corn, green beans, peas, carrots, potatoes, tomatoes, zucchini, etc. The possibilities are really endless.

Meat (totally optional): ground beef, ground chicken or turkey, sausage, pork, shredded chicken, etc. 

Salt – I like sea salt

Pepper and Herbs (again, optional)

Fed Sourdough Starter (more on that HERE) or sourdough starter discard. A starter made with all-purpose, whole wheat flour, or other type of flour should work just fine. I have not tried it with a gluten free starter.

Eggs

Cheese (once again, OPTIONAL): If you are dairy free you can skip this and use coconut oil rather than butter.

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!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Sourdough Skillet Ingredients:

peppers, cilantro, onions on a white countertop

Sourdough Mixture to go on top

In a large bowl, mix:

  • Fed sourdough starter: This is an active sourdough starter that has been fed 4-12 hours before starting the recipe. It should be active and bubbly. While I typically use a fed starter, sourdough discard will also work since baking powder is the leavening agent.
  • Eggs
  • Salt
  • Dried herbs (optional)
  • Butter (or coconut oil)
  • Baking powder

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 itโ€™s more of a concept than a recipe.

Tools you may need:

Cast iron skillet or skillet and baking dish

Knife

Cutting board

Cheese grater

slice of sourdough skillet topped with parsley on a white plate with a blue and cream checked towel in the background

How To Make Sourdough Skillet

Preheat the oven to 400 degrees.

Sautรฉ the beef (or whatever meat you choose) in the cast iron skillet on the stove.  After the beef is completely cooked, place on a plate and set aside.  

Sautรฉ the mixed veggies and cilantro in the cast iron skillet. 

While the veggies are cooking on the stove, in a large mixing bowl, mix together the sourdough mixture of sourdough starter, eggs, salt, 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. 

sourdough skillet topped with sourdough starter topping  in a cast iron skillet on a white countertop with onions to the right

Spread the sourdough mixture over the top of the veggies and beef, and sprinkle with grated cheddar cheese. 

Bake for 25 minutes, or until bread is cooked through and golden brown.

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!

Storage

Store in an airtight container for up to 3 days. Reheat by placing it in an oven at 350 degrees until hot.

fork with a forkful of sourdough skillet on a white plate.

Sourdough Skillet Variations:

Maple Sweet Potato Chicken Sourdough Skillet

  • 3 medium sweet potatoes
  • 1 small onion
  • 2 tbs butter
  • 2 tbs fresh thyme
  • 1 teaspoon salt
  • 2 tbs maple syrup
  • 3 cups cooked chicken
  • Mozzarella cheese on top
  • Sourdough topping mixture

Farmers Market Sourdough Skillet

  • 1 small zucchini, sliced
  • 1 small onion, diced
  • 1 medium tomato, chopped
  • 1 large bell pepper, diced
  • 2 tbs butter
  • 1 lb sausage
  • 2 tbs finely diced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Cheddar cheese on top
  • Sourdough topping mixture

Is cooking with sourdough starter healthy?

Yes. It is already fermented and the grains and phytic acid have been broken down. So it is more nutritious, is easier to digest, and has a lower glycemic index compared to unfermented grains.

Check out my other sourdough recipes and posts

Thank you so much for stopping by the farmhouse!

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!

Sourdough Skillet

4.59 from 371 votes
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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings
Healthy One Pot Meals Sourdough Skillet

Video

Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.ย ย Ideally, if you cooked your filling in the cast iron skillet, it is already preheated.ย  Preheating is the best step to take to ensure nothing sticks.
  • Saute the beef in the cast iron skillet on the stove.ย  After the beef is completelyย cooked, place on a plate and set aside.ย 
  • 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.ย  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.

Notes

  • This recipe is really just a starting off point. You can create any type of filling you would like. Just add the sourdough topping, cheese, and bake. I've included some of my favorite variations below.
  • I like to use a cast iron skillet because it can easily go from stove top to oven. You can use another oven safe skillet, or transfer the filling to a baking dish and then top with the sourdough topping.
  • This recipe can be made with discarded sourdough starter. It is a great way to use up all that extra sourdough starter, especially when you are just starting out on your wild yeast journey.

Nutrition

Calories: 393kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 674mg | Potassium: 387mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 5058IU | Vitamin C: 9mg | Calcium: 252mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Sharing is caring!

4.59 from 371 votes (288 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




290 Comments

  1. Abby says:

    I know Iโ€™m late to the game but Iโ€™ve just gotten into sourdough! Just curiousโ€ฆ 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.

    1. 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.

  2. Kaytie Hunt says:

    5 stars
    Absolutely wonderful recipe! Very versatile- I adapt it with different veggies every time I make it. A much healthier and tastier option than Shepherd’s Pie. The whole family loves it.

  3. 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!

  4. 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.

  5. 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.

  6. 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. Itโ€™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 itโ€™s delicious. Highly recommended! Also, Iโ€™ve been loving your large amount of sourdough on hand method for around a month now and Iโ€™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!

  7. Chrissa says:

    5 stars
    This will be a new staple in my house. It was so easy and tastes delicious!!

  8. 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.

  9. 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.

  10. 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.