I made this recipe from Martha Stewart's site here:
I used barley for the topping rather than millet, as I didn't have any millet. I also added parmesan cheese and shredded cheddar cheese in the barley.
I eliminated the ginger. I felt like having a more stew type taste and I added my own favourite spices, curry being one of them. I also added spinach and mushrooms.
We really loved it. I'm going to use the barley topping for other pot pies now such as chicken and beef pot pies. It's a healthier variation to traditional crusts. I might also try it over chili too.