Heat the oil in frying pan, and fry the onion and mushrooms for a few minutes until slightly browned. Add the mince and cook until all the liquid has gone. Add the peas and season.
Meanwhile heat the milk and the stock cube in a saucepan. Place the flour and butter in a bowl and mix to a paste. Once the milk is boiling, add the paste and whisk well, simmering until thickened. Add the mustard, pour the hot sauce over the cooked turkey mixture and stir well.
Spoon the turkey mixture into a deep baking dish, scatter over the tortilla chips evenly. Sprinkle over the cheese, then brown under a hot grill.
Place the lettuce and cucumber into bowl, then add the lemon and oil and toss well.
Serve the turkey bake with the salad.
© Phil Vickery