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Sourdough Skillet

An easy one-pot meat or veggie pie with a golden sourdough breading on top.

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Meghan

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

  1. 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

  1. 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.

  2. Preheat oven to 400F.

  3. 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.

  4. 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.

  5. Serve right away with a big side salad.