Preheat the oven to 200C/gas 6/fan 180C. Heat the remaining oil in the pan, then tip in the chili, pumpkin slices, potatoes slices and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.)
Layer the slices of potato and pumpkin, then ,scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and lactose free cream and pour over the vegetables.
Heat the olive oil in a frying pan and fry the gluten free breadcrumbs until lightly browned.
Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown.