Description
This comforting Oxtail Pot Pie with a crispy Mac & Cheese Crust combines tender, braised oxtails simmered in a rich, flavorful gravy with a golden, cheesy macaroni topping baked to perfection. A hearty Southern-inspired dish perfect for cozy dinners.
Ingredients
Scale
Oxtail Filling
- 2 1/2 pounds oxtails, seasoned with salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 cups beef broth
- 1 tablespoon cornstarch (optional, for thickening)
Mac & Cheese Crust
- 2 cups cooked macaroni and cheese (firm, not too saucy)
- 1/2 cup shredded cheddar cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare Oxtails: Preheat the oven to 375°F. Pat the oxtails dry and season them generously with salt and pepper.
- Sear Oxtails: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtails on all sides until browned, working in batches if needed. Remove and set aside.
- Sauté Vegetables: In the same pot, reduce heat to medium. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened and fragrant.
- Add Flavorings: Stir in tomato paste, Worcestershire sauce, dried thyme, and bay leaf, mixing well to combine with the vegetables.
- Braise Oxtails: Return the seared oxtails to the pot and pour in beef broth, covering the meat mostly. Bring to a simmer, then cover and transfer the pot to the oven. Braise for 2 1/2 to 3 hours until the meat is fall-off-the-bone tender.
- Shred Meat and Reduce Sauce: Remove the oxtails, shred the meat discarding bones and excess fat. Return shredded meat to the pot and simmer uncovered on stovetop for 10 minutes to reduce liquid. If needed, stir in cornstarch mixed with water to thicken the filling.
- Assemble Pot Pie: Transfer the oxtail filling to a baking dish. In a bowl, combine the cooked macaroni and cheese with shredded cheddar cheese. Spread the mac and cheese evenly over the oxtail filling.
- Add Topping and Bake: Sprinkle panko breadcrumbs over the top and drizzle melted butter evenly. Bake uncovered at 375°F for 20–25 minutes until the top is golden and crisp.
- Serve: Let the pot pie cool slightly before serving to allow the crust to set.
Notes
- Use leftover mac and cheese or prepare it a day ahead to ensure it’s firm enough to form a crust.
- For deeper flavor, braise oxtails a day before and chill overnight to easily remove excess fat.
- Adjust thickness of the filling with cornstarch if more gravy consistency is desired.
- Make sure the mac and cheese topping is not too saucy to avoid a soggy crust.
