Lentil shepherds pie with colcannon topping

Name: 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