• leftover beef (diced)
  • leftover vegetables
  • leftover sauce
  • 200 ml stock from beef brisket
  • 250 g button mushrooms (sliced)
  • 2 potatoes (peeled and diced)
  • 150 g tin of tomatoes
  • 1 tsp tomato paste
  • 1 onion (peeled and diced)
  • 1 sheet puff pastry
  • 200 g pearl barley (soaked)


  • Heat a sauce pot over low heat, cook the onions in a little vegetable oil.
  • Add the mushrooms and cook for 2 minutes.
  • Add the tomato paste and tomatoes. Season.
  • Add the barley, stock and sauce. Simmer for 10 minutes.
  • Add the beef, vegetables and potatoes. Place in an ovenproof dish.
  • Cover with the puff pastry and brush with hot milk.
  • Place in oven at 160°C for 20-30 minutes until pastry is golden and crisp.


This recipe uses leftovers from Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus.