Classic Microwave Fish Pie

1.Place the potato cubes in a large microwave-safe bowl with 2 tablespoons of water. Cover with microwave-safe film or a lid and cook on high for 10-12 minutes until soft.

2.Drain any excess water from the potatoes, then mash thoroughly with 25g butter and 3 tablespoons of milk until smooth. Stir in half of the grated cheese and set aside.

3.In another large microwave-safe jug or bowl, whisk together the 250ml milk and cornflour until smooth. Add the 25g butter and cook on high for 2 minutes, whisking halfway through, until the sauce has thickened.

4.Stir the Dijon mustard, chopped parsley, salt, and pepper into the white sauce. Gently fold in the fish chunks and frozen peas until evenly coated.

5.Pour the fish mixture into a deep microwave-safe dish. Spread the mashed potato evenly over the top, smoothing it with a fork to create ridges.

6.Sprinkle the remaining cheddar cheese over the potato topping.

7.Microwave the assembled pie on high for 8-10 minutes. Let it stand for 2-3 minutes before serving to allow the heat to distribute and the sauce to set.