Lentil shepherds pie with colcannon topping

Ingredients

• for the lentil filling:
• 2 tablespoons Olive Oil
• 1 Onion, finely chopped
• 3 sticks of celery, finely chopped
• 2 carrots finely chopped
• 1 cup dry lentils (I used green, but brown or Puy would also work)
• 3 cups water
• 3 bay leaves
• 2 cloves garlic
• 1 pinch Paprika
• 1 teaspoon Rosemary, chopped
• 1 cup vegetable stock
• Dash salt and pepper to taste
• 1 teaspoon ginger, minced
• 1/2 cup red wine
• 1 teaspoon Marmite
• Dash worcestershire sauce
• for the Colcannon topping
• 4 potatoes, un-peeled and chopped
• 1 half smal savoy cabbage, finely chopped
• 1 tablespoon butter
• 2 tablespoons olive oil
• Dash milk or vegetable stock
• salt and pepper to taste

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