Description
A comforting and hearty Oxtail Pot Pie topped with a creamy mac and cheese crust. Tender, slow-cooked oxtail is combined with a rich vegetable and herb-infused sauce, then baked under a golden, cheesy macaroni crust with optional breadcrumbs for extra crunch. This unique twist on traditional pot pie offers deep flavors and satisfying textures perfect for a cozy meal.
Ingredients
Scale
Oxtail Filling
- 2 lbs oxtail, trimmed and cut into pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, for richer flavor)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup flour (for thickening)
Mac & Cheese Crust
- 2 cups elbow macaroni (or your choice of pasta)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for extra crunch)
Instructions
- Cook the Oxtail: In a large pot, heat olive oil over medium-high heat. Add oxtail pieces and brown on all sides, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, garlic, carrot, and celery. Cook for 5-7 minutes until softened.
- Add Tomato Paste and Roux: Stir in tomato paste and cook for 1 minute. Sprinkle flour over vegetables and stir to coat, cooking for another 2 minutes to form a roux.
- Deglaze and Simmer: Gradually pour in beef broth while stirring to prevent lumps. Add red wine (if using), bay leaves, thyme, and rosemary.
- Cook Oxtail: Return browned oxtail to pot, season with salt and pepper, bring to a simmer, cover, and cook on low heat for 2-3 hours until the meat is tender and falling off the bone.
- Shred Meat: Remove oxtail from pot, discard bones, shred the meat, remove bay leaves, adjust seasoning, and set filling aside.
- Prepare Pasta: Cook elbow macaroni according to package instructions, drain, and set aside.
- Make Cheese Sauce: In a separate saucepan, melt butter over medium heat, stir in flour and cook 1-2 minutes to form roux. Gradually whisk in milk and cook, stirring constantly, until thickened, about 3-5 minutes.
- Add Cheese and Seasonings: Remove from heat and stir in cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper until creamy.
- Combine Pasta and Sauce: Fold cooked macaroni into cheese sauce and stir to combine.
- Preheat Oven and Assemble: Preheat oven to 375°F (190°C). In a pie dish or individual dishes, layer shredded oxtail filling evenly, then spread mac and cheese mixture over top, pressing gently to cover completely.
- Add Breadcrumbs and Bake: Sprinkle breadcrumbs over mac and cheese crust if desired. Bake in preheated oven for 20-25 minutes until crust is golden and bubbly.
- Cool and Serve: Let rest for a few minutes before serving to allow flavors to set.
Notes
- Red wine is optional but adds depth to the oxtail sauce.
- For a gluten-free version, substitute flour and pasta with gluten-free alternatives.
- Breadcrumbs provide a crunchy topping but can be omitted if not desired.
- Leftovers can be refrigerated and reheated; the crust may lose some crispness.
- Use whole milk or a milk with higher fat content for a creamier cheese sauce.
