350g/12oz cooked turkey, cut into strips
140g thickly sliced cooked ham, cut into strips
200g cooked new potatoes, sliced
50g lactose free butter, plus a little extra for greasing
50g rice flour
600ml lactose free milk
200ml lactose free cream
3 tbsp medium sherry
2 tsp wholegrain mustard
100g lactose free cheddar, grated
2 tbsp gluten free breadcrumbs
2 tbsp Parmesan grated
Preheat the oven to 200C/Gas 6/fan oven 180C. Mix the turkey, ham and sliced potatoes in a buttered (lactose free) ovenproof dish.
To make the sauce, put the lactose free butter, rice flour and lactose free milk in a saucepan and bring to the boil, whisking all the time, until the sauce is thickened and smooth.
Stir in the sherry and mustard, season to taste and simmer for 1 minute. Remove from the heat and stir in half the cheese.
To finish the dish, pour the sauce over the ingredients in the dish. Mix the remaining cheese with the gluten free crumbs and sprinkle on top. Finish with Parmesan.
At this point, you can keep the bake in the fridge up to 5 hours, or freeze it. When ready, bake for 25-35 minutes until the topping is golden and the sauce is bubbling.
Recipe adapted from: Good Food