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Welsh rarebit topped fish pie

Name: Welsh rarebit topped fish pie
Yield: Serves 6
Cuisine: British recipes
Ingredients: 600ml whole milk; 300ml whipping cream; 350g sustainable cod fillet, cut into large chunks; 250g sustainable smoked haddock fillet, cut into large chunks; 200g sustainable raw peeled king or tiger prawns; 100g unsalted butter; 45g plain flour; 125g frozen petits pois, defrosted by blanching in boiling water; 1kg floury potatoes, such as maris piper, peeled; For the Welsh rarebit sauce; 100g cheddar, grated; 2 tsp cornflour; 100ml stout or porter beer; 1 tbsp English mustard; ¼ tsp Worcestershire sauce; 2 large free-range egg yolks; You’ll also need…; 1.75 litre shallow baking dish

Published: 27 Nov 18
Updated: 18 Mar 24

Why make a fish pie when you could make a gooey, cheesy Welsh rarebit-topped fish pie? You know it makes sense.

Easy
November 2018

Test kitchen approved

Serves 6
Hands-on time 1 hour, Simmering time 25 min, grilling time 10-15 min

Why make a fish pie when you could make a gooey, cheesy Welsh rarebit-topped fish pie? You know it makes sense.

Nutrition: per serving

Calories: 787kcals
Fat: 46.8g (28.2g saturated)
Protein: 40.7g
Carbohydrates: 47.4g (8.6g sugars)
Fibre: 4.7g
Salt: 1.5g

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Ingredients

600ml whole milk
300ml whipping cream
350g sustainable cod fillet, cut into large chunks
250g sustainable smoked haddock fillet, cut into large chunks
200g sustainable raw peeled king or tiger prawns
100g unsalted butter
45g plain flour
125g frozen petits pois, defrosted by blanching in boiling water
1kg floury potatoes, such as maris piper, peeled

For the Welsh rarebit sauce

100g cheddar, grated
2 tsp cornflour
100ml stout or porter beer
1 tbsp English mustard
¼ tsp Worcestershire sauce
2 large free-range egg yolks

You’ll also need…

1.75 litre shallow baking dish

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Method

Pour 450ml of the milk and the whipping cream into a large pan
and bring to the boil. Add the fish and prawns, then simmer for 2-3 minutes until just tender. Remove with a slotted spoon (reserve the liquid) and put in the baking dish. Keep warm.
Melt 50g of the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove the pan from the heat and gradually whisk in the reserved fish cooking liquid. Return to the heat and slowly bring to the boil, whisking all the time. Simmer for 5 minutes, remove from the heat and allow to cool for 10 minutes, then season and stir in the peas.
Meanwhile, put all the ingredients for the rarebit sauce, apart from the egg yolks, into a small pan and heat gently, whisking until thick. Take off the heat, then whisk in the yolks and season to taste (see Make Ahead).

Cut the potatoes into large chunks, then boil in salted water for 20 minutes or until tender. Heat the grill to medium.
Drain the potatoes well, return to the pan to steam dry, then mash until smooth. Add the remaining butter, milk and half the rarebit sauce, mix until smooth (see Make Ahead), then spoon over the fish pie filling. Drizzle the rest of the rarebit sauce on top. Grill for 10–15 minutes until bubbling and golden brown. Stand for 10 minutes, then serve.