Description
Indulge in the ultimate comfort food with this Oxtail Pot Pie featuring a decadent Mac & Cheese Crust. Tender braised oxtail meat in a rich, savory sauce topped with a creamy, cheesy macaroni layer, baked to perfection. A Southern-American twist on a classic dish that will leave you craving more!
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 Prepare Oxtails: Season oxtails, sear in a Dutch oven. Set aside.
- Sauté Vegetables: Cook onions, carrots, celery, garlic, and tomato paste.
- Deglaze and Braise: Use red wine, beef broth, thyme, bay leaf. Braise in oven.
- Shred and Thicken: Remove oxtails, shred meat, thicken sauce.
- Assemble Pie: Spoon filling into dish.
- Prepare Crust: Mix macaroni, cheddar cheese, milk, butter, paprika, salt, and pepper.
- Bake: Spread mac & cheese over filling. Bake until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use pre-cooked or leftover mac and cheese for quicker prep.
- Substitute red wine with extra beef broth if preferred.
- This dish pairs well with a simple green salad for balance.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 slice
- Calories: 710
- Sugar: 5g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
