Description
This Oxtail Pot Pie with Mac & Cheese Crust is the ultimate comfort food indulgence! Rich, tender oxtail cooked in a savory gravy, then topped with a cheesy, crispy mac and cheese crust that takes pot pie to a whole new level. It’s a hearty, comforting dish that combines the richness of oxtail with the creamy goodness of mac and cheese—perfect for a cozy dinner.
Ingredients
For the Oxtail Filling:
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2 lbs oxtail, trimmed and cut into pieces
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2 tablespoons olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 large carrot, chopped
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2 celery stalks, chopped
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2 tablespoons tomato paste
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2 cups beef broth
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1 cup red wine (optional, for richer flavor)
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and pepper to taste
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1/4 cup flour (for thickening)
For the Mac & Cheese Crust:
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2 cups elbow macaroni (or your choice of pasta)
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 1/2 cups whole milk
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2 cups shredded sharp cheddar cheese
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1/2 cup grated Parmesan cheese
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Salt and pepper to taste
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1/2 cup breadcrumbs (optional, for extra crunch)
Instructions
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1. Cook the Oxtail:
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In a large pot, heat the olive oil over medium-high heat.
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Add the oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail and set aside.
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In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
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Stir in the tomato paste and cook for another minute.
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Sprinkle the flour over the vegetables and stir to coat. Cook for another 2 minutes to make a roux.
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Gradually add the beef broth, stirring to prevent lumps. Add the wine (if using), bay leaves, thyme, and rosemary.
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Return the browned oxtail to the pot, season with salt and pepper, and bring to a simmer.
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Cover and cook on low heat for 2-3 hours, until the oxtail is tender and falling off the bone.
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Once the oxtail is done, remove the pieces from the pot, discard the bones, and shred the meat.
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Remove the bay leaves and adjust seasoning if needed. Set the filling aside.
2. Prepare the Mac & Cheese Crust:
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Cook the elbow macaroni according to package instructions, drain, and set aside.
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In a separate saucepan, melt the butter over medium heat.
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Stir in the flour and cook for 1-2 minutes to create a roux.
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Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
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Remove the saucepan from the heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.
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Fold in the cooked pasta and stir to combine.
3. Assemble the Pot Pie:
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Preheat the oven to 375°F (190°C).
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In a pie dish or individual baking dishes, layer the shredded oxtail filling evenly.
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Spread the mac and cheese mixture over the top, pressing it down gently to cover the entire surface.
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Sprinkle breadcrumbs over the mac and cheese crust for extra crunch, if desired.
4. Bake the Pot Pie:
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Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the mac and cheese crust is golden and bubbly.
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Let the pot pie cool for a few minutes before serving.
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Notes
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If you prefer a lighter version, you can use a puff pastry crust instead of the mac and cheese.
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The mac and cheese crust can be made ahead and refrigerated before baking.
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You can adjust the seasoning of the oxtail filling and mac and cheese according to your preferences, adding hot sauce or extra herbs for flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours for the oxtail + 30 minutes for assembling and baking
- Category: Main Course
- Method: Braising, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pot pie
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg