Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 200g fresh mushrooms, finely sliced
- 500g British turkey mince
- 250g cooked frozen peas
- freshly milled black pepper
- 850mls skimmed milk
- 1 chicken stock cube
- 70g plain flour
- 70g unsalted butter, softened
- 2 tsp wholegrain mustard
- 150g low or no salt tortillas chips
- 100g grated cheddar cheese
- 4 little Gem lettuce, finely sliced
- 1 cucumber, finely sliced
- juice A lemon
- 2 tbsp olive oil
Instructions
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
