This one-pot Sourdough Skillet recipe is just like a meat or veggie pie, but made with a fluffy homemade sourdough breading.
I’m proud to say that I’ve had my homemade sourdough starter for almost 6 months now. It’s been such a fun project and I’ve made all kinds of delicious things with it. One of our favourite ways to use it is making a sourdough skillet, a dinner recipe that’s very similar to a meat (or vegetable) pie.
I originally got this recipe idea from Becca Bristow, who got this recipe from Lisa from Farmhouse on Boone, who I believe originally got it from Traditional Cooking School. Ha! It’s definitely been passed around. But for good reason — it’s a great way to use your starter without needing to ferment a dough for 24 hours. You can simply use your starter straight out of the jar for this recipe. You just want to make sure that it has been recently fed (within the past 8-12 hours or so).
The best part about this recipe is that there really isn’t any hard or fast rules when it comes to the filling. The breaded topping remains the same, but you can use literally whatever veggies or meats you wish to fill it. I’ve even made a berry skillet for breakfast just to try it out! It was really good.
I’ll share with you some filling options, but I’ll also share with you my favourite way to make it with ground turkey and veggies.
How to Make Sourdough Skillet
To make a sourdough skillet, you’ll need:
- veggies of choice
- protein or choice (meat or plant-based such as legumes)
- salt, pepper, and herbs
- fed sourdough starter
- eggs
- baking powder
- butter, ghee, or coconut oil
Customizable Filling Options
Protein: ground chicken, turkey or pork; ground or stewing beef; or you could use green lentils or your favourite type of bean for a plant-based option
Veggies: carrots, bell peppers, celery, zucchini, mushrooms, peas, garlic, onion
Seasonings: herbs such as thyme, rosemary or parsley, salt and pepper
My Favourite Filling Combination
- 1/2 lb ground turkey
- 2 carrots, diced
- 1 cup mushrooms, diced
- 1 small zucchini, diced
- 1/2 cup frozen peas
- 2 garlic cloves
- 1 tsp dried rosemary
- 1/4 tsp dried thyme
- salt and pepper to taste
Sourdough Topping
- 1 cup fed sourdough starter (this means it has been fed within the past 8-12 hours or so)
- 2 eggs
- 2 tbsp melted butter or coconut oil
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried herbs of choice (optional)
Sourdough Skillet
An easy one-pot meat or veggie pie with a golden sourdough breading on top.
Ingredients
Sourdough Topping
- 1 cup fed sourdough starter (fed within the past 8-12 hours)
- 2 eggs
- 2 tbsp melted butter or coconut oil
- 1.5 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp dried herbs of choice (optional)
Customizable Filling Options
- 1/2 lb ground chicken, turkey or pork; ground or stewing beef; or you could use a can of green lentils or your favourite type of bean for a plant-based option
- 2-3 cups veggies such as diced carrots, bell peppers, celery, zucchini, mushrooms, peas, garlic, onion
- 1 tsp dried herbs such as thyme, rosemary or parsley
- 1/2 tsp salt and pepper
Meghan's Favourite Combination
- 1/2 lb ground turkey
- 2 carrots, diced
- 1 cup mushrooms, diced
- 1 small zucchini, diced
- 1/2 cup frozen peas
- 2 garlic cloves
- 1 tsp dried rosemary
- 1/4 tsp dried thyme
- salt and pepper to taste
Instructions
Sourdough Topping
-
Make the sourdough topping by adding all topping ingredients to medium-sized bowl and stir well. Watch as the batter rises and bubbles up with the addition of baking powder! So fun.
Filling
-
NOTE: Cook ingredients in oven safe pan. If you don't have a pan that can be cooked on stove top and then transferred to the oven, you can cook your filling ingredients in a regular pan and then transfer to a casserole dish.
-
Preheat oven to 400F.
-
Sauté garlic in some olive oil, then add meat and cook until browned. Add in remaining veggies and herbs of choice and let cook until slightly tender. You don't need to fully cook the filling on the stove as it will be baking in the oven for 25-30 minutes.
-
Once cooked, pour sourdough topping on top and transfer to oven. Bake for 25-30 minutes, or until topping is golden brown and fully cooked through.
-
Serve right away with a big side salad.
If you give this recipe a try, leave me a comment and rating below! Or share your photos on Instagram and tag me @meghanlivingstone
0 Comments