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 Country Crock® Spread
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
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 Country Crock® Spread 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.
Bake 30 minutes or until bubbling and fish is cooked.