The Gaels have long been devotees of great meat pies that are prepared in various forms and then baked. In Scotland and Ireland you can find the dish year-round on dining tables, in pubs, and at outdoor events. One of the most traditional and commonly served is Shepherd's Pie, made originally with leftover roast lamb, gravy, and onion, and topped with mashed potatoes. Now subject to many variations and sometimes called cottage pie, this is yet another one that I enjoyed in a bed and breakfast, once a Highland farmhouse.

• 3 slices thin bacon, chopped
• 1 medium yellow onion, peeled and sliced
• 2 cups brown gravy
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried marjoram
• salt, freshly ground pepper
• 3 cups diced cooked lamb
• 2 cups seasoned mashed potatoes
• 2 tablespoons unsalted butter
• 1/2 teaspoon paprika

Preheat oven to 425 degrees.

In a medium skillet fry bacon over medium-high heat until crisp. Remove; drain on paper towels; set aside. Take out all but one tablespoon of left-over drippings from the skillet. Add the onion. Sauté until translucent, about five minutes. Stir in the gravy, Worcestershire sauce, and marjoram. Season with salt and pepper. Cook slowly 2 minutes to blend flavors.

Spoon the lamb in a 2 1/2-quart casserole. Top the onion-gravy mixture and bacon. Spoon the mashed potatoes, spreading evenly, over the ingredients. Dot with butter. Sprinkle with paprika. Bake in preheated oven until bubbly hot, about 25 minutes. 6 servings. (The pie can be made partially ahead and reheated.)