Description
This hearty Oxtail Pot Pie with a creamy Mac & Cheese crust is a comforting and indulgent dish perfect for chilly evenings. Tender, slow-cooked oxtail seasoned with aromatic herbs forms a rich filling, topped with a velvety mac and cheese layer that bakes to golden perfection. With layers of robust flavors and textures, this recipe elevates classic comfort food into an impressive main course ideal for family dinners or special occasions.
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 the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the oxtail pieces and set them aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, minced garlic, chopped carrot, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Tomato Paste: Stir in the tomato paste with the sautéed vegetables and cook for another minute to enhance its flavor.
- Create Roux: Sprinkle the 1/4 cup flour over the vegetables and stir thoroughly to coat. Cook the mixture for 2 minutes to cook out the raw flour taste and form a roux.
- Add Liquids and Herbs: Gradually pour in the beef broth while stirring constantly to avoid lumps. Add red wine if using. Then add bay leaves, dried thyme, and rosemary. Return the browned oxtail pieces back into the pot. Season with salt and pepper.
- Simmer the Oxtail: Bring the mixture to a simmer. Cover the pot, reduce heat to low, and cook for 2 to 3 hours until the oxtail is tender and falls easily off the bone.
- Shred Meat: After cooking, remove the oxtail pieces from the pot, discard the bones, and shred the meat. Remove and discard the bay leaves from the pot. Adjust seasoning if necessary and set the filling aside.
- Cook Pasta: Boil the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a separate saucepan, melt butter over medium heat. Stir in the 2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and continue cooking while stirring constantly until the sauce thickens, about 3-5 minutes.
- Add Cheeses and Seasonings: Remove the saucepan from heat. Stir in the shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, salt, and pepper until the sauce is smooth and creamy.
- Combine Pasta and Cheese Sauce: Fold the cooked macaroni into the cheese sauce evenly, making sure all pasta is coated.
- Preheat Oven: Set oven temperature to 375°F (190°C).
- Assemble Pot Pie: In a pie dish or individual baking dishes, spread the shredded oxtail filling evenly. Carefully cover the filling with the mac and cheese mixture, pressing gently to create a smooth top layer.
- Add Breadcrumb Topping: Sprinkle breadcrumbs evenly over the mac and cheese crust if you want extra crunch.
- Bake: Place the assembled pot pie in the preheated oven. Bake for 20-25 minutes, or until the mac and cheese crust turns golden brown and bubbles around the edges.
- Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and avoid burns.
Notes
- Red wine is optional but adds a deeper flavor to the oxtail filling.
- Ensure to brown the oxtail well before slow cooking for better flavor.
- Low and slow cooking is key to tender oxtail that falls off the bone.
- You can substitute elbow macaroni with other short pasta shapes like shells or penne.
- Breadcrumbs on top add a nice crunchy texture but can be omitted for a gluten-free version (use gluten-free breadcrumbs if needed).
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
