Haddock and shrimp are mixed with creamy Hellmann's® or Best Foods® Real Mayonnaise in this golden and bubbly fish pie recipe.
2 lbs. red bliss potatoes or new potatoes
4 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise, divided
2 cups milk, divided
1/4 cup margarine
1/3 cup all-purpose flour
1/3 cup dry white wine
1/3 cup heavy cream
1/4 cup shredded Gruyere cheese or cheddar (about 1 oz.)
1 tsp. Maille® Old Style Mustard
1/4 lb. bay scallops or sea scallops
1/4 lb. uncooked shrimp, cleaned and deveined
1/4 lb. fresh cod, flounder or haddock fillets, cut into bite-size pieces
1/4 cup baby spinach leaves
1/4 cup drained canned or frozen green peas
Amount per serving
Calories from Fat270
Preheat oven to 350°. Spray 3-quart baking dish with no-stick cooking spray; set aside.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes or until potatoes are very tender; drain. Stir in 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise and 1/2 cup milk. Mash potatoes, then set aside and keep warm.
Melt margarine in another 4-quart saucepot over medium heat and stir in flour with wire whisk until blended. Slowly stir in remaining 1-1/2 cups milk and bring just to the boiling point, stirring frequently. Stir in wine and heavy cream and cook, stirring frequently, until slightly thickened. Stir in cheese, mustard and remaining 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise. Cook 5 minutes over low heat, stirring frequently, until cheese is melted. Stir in scallops, shrimp, fillets, spinach and peas. Cook, stirring occasionally, 3 minutes or until shrimp just start to turn pink.
Turn fish mixture into prepared baking dish. Pipe or spoon on warm mashed potatoes.