Description
This Oxtail Pot Pie with Mac & Cheese Crust combines tender, slow-braised oxtails in a rich, savory filling topped with a creamy, cheesy macaroni crust, delivering a comforting Southern-American dish perfect for cozy meals.
Ingredients
Scale
Oxtail Filling
- 2 pounds oxtails
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons flour (optional, for thickening)
Mac & Cheese Crust
- 3 cups cooked macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon butter
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat and Season: Preheat the oven to 325°F. Season the oxtails generously with salt and pepper to enhance flavor during cooking.
- Sear the Oxtails: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear oxtails on all sides until richly browned, about 8–10 minutes total, developing deep flavor. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook for 5 minutes until vegetables soften, creating the base of the filling.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute to meld flavors and deepen the sauce.
- Deglaze: Pour in red wine and scrape the pot’s bottom to loosen browned bits, adding complexity to the sauce.
- Braise the Oxtails: Return oxtails to the pot. Add beef broth, fresh thyme leaves, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
- Shred and Thicken: Remove oxtails, shred meat discarding bones. Return meat to pot. Stir in flour if using, to thicken the sauce. Simmer on stovetop for 5 minutes until thickened.
- Assemble Filling: Spoon the braised oxtail filling into a greased casserole or pie dish, spreading evenly.
- Prepare Mac & Cheese Crust: Combine cooked macaroni, shredded cheddar cheese, milk, butter, paprika, salt, and pepper. Mix until creamy and smooth.
- Top and Bake: Spread the mac & cheese mixture evenly over the oxtail filling in the dish. Increase oven temperature to 375°F and bake for 20–25 minutes until the crust turns golden and bubbly.
- Rest and Serve: Allow the pot pie to cool slightly before serving to set layers and enhance flavor.
Notes
- Use pre-cooked or leftover mac and cheese to speed up preparation time.
- You may substitute red wine with extra beef broth for a milder flavor.
- This dish is rich and comforting; serve with a simple green salad to balance the heaviness.
- Ensure to brown the oxtails well for maximum flavor development.
- For a thicker sauce, the optional flour can be added gradually to reach desired consistency.
