Description
This comforting Oxtail Pot Pie with a crispy Mac & Cheese crust combines tender, slow-cooked oxtail in a savory vegetable and herb-filled stew, topped with a creamy, cheesy macaroni crust baked to golden perfection. A hearty and unique twist on traditional pot pie, perfect for a warming family meal.
Ingredients
Scale
Oxtail Stew
- 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 the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened, releasing the flavors.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for another minute. Then sprinkle the flour over the vegetables, stirring to coat, and cook for 2 minutes to create a flavorful roux.
- Deglaze and Add Liquids: Gradually add the beef broth while stirring to avoid lumps. Add the red wine if using, then stir in bay leaves, dried thyme, and rosemary.
- Simmer the Oxtail: Return the browned oxtail to the pot, season with salt and pepper, and bring to a simmer. Cover and cook on low heat for 2-3 hours until the meat is tender and falling off the bone.
- Prepare Filling: Once tender, remove the oxtail pieces, discard bones, and shred the meat. Remove bay leaves and adjust seasoning as needed. Set the filling aside.
- Cook Pasta: Boil the 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 make a roux. Gradually whisk in milk and stir constantly until thickened, about 3-5 minutes.
- Add Cheese and Seasonings: Remove the sauce from heat and stir in cheddar cheese, Parmesan, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Combine Macaroni and Cheese: Fold the cooked macaroni into the cheese sauce, mixing well.
- Assemble the Pot Pie: Preheat oven to 375°F (190°C). In a pie dish or individual baking dishes, evenly layer the shredded oxtail filling. Spread the mac and cheese mixture over the top, pressing gently to cover.
- Add Breadcrumb Topping (Optional): Sprinkle breadcrumbs over the mac and cheese crust to add extra crunch if desired.
- Bake: Bake in the preheated oven for 20-25 minutes until the mac and cheese crust is golden and bubbly.
- Serve: Let the pot pie cool for a few minutes before serving to allow the filling to set.
Notes
- Using red wine enhances the flavor but can be omitted for a non-alcoholic version.
- Breadcrumb topping is optional; for a gluten-free version, omit or use gluten-free breadcrumbs.
- Shredding the oxtail meat ensures a tender filling that blends well with the sauce.
- Make sure to simmer low and slow for tender oxtail that falls off the bone.
- Feel free to substitute elbow macaroni with other short pasta shapes like penne or cavatappi.
