Lentil Shepherds Pie With Colcannon Topping

• 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

1. Start by preheating the oven to 400F.
2. Bring a pan of salted water to the boil for the potatoes.rnIn another pan bring the 3 cups of water to a boil, adding the 3 bay leaves and one garlic clove (smashed slightly to get the full flavor out of it).
3. Meanwhile, rinse the lentils. Add them to the pan of water and bring down to a simmer; partially covered for about 25 - 30 mins, until they're tender but not falling apart.
4. Add the potatoes to their water and simmer until tender (about 20 mins).
5. While the lentils and potatoes are cooking, heat the olive oil in a large saucepan, add the onion and celery and cook gently for 5 minutes. Next, add the carrots and cook for another 5 mins. Add a clove of garlic (chopped or minced), minced ginger, paprika, rosemary, Marmite and worcestershire sauce and cook for 2 - 3 mins.rnNext, add the red wine and turn up the heat, cook until the wine is absorbed.
6. Drain the cooked lentils, remove the bay leaves and garlic clove, and add them to the vegetable mixture along with the vegetable stock. Cook over a medium heat until the stock of nearly all absorbed; season with salt and pepper to taste.
7. While the lentil mixture cooks, drain the potatoes, and in a frying pan melt the butter and and olive oil over a medium heat. Add the chopped cabbage to the pan and fry gently for about 5 minutes, until the cabbage is soft. rnNext, take off the heat and add the potatoes to the pan, add a dash of milk or vegetable stock, salt and black pepper, plus a little more olive oil. Mash with a potato masher till it all comes together.
8. Next add the lentil mixture to an 8 x 8 ovenproof baking dish, and top with the mashed potato, level it out and run a fork over the mash so it crisps up nicely in the oven.rnBake in the oven for 25-30 minutes.

olive oil, onion, celery, carrots, water, bay leaves, garlic, paprika, rosemary, vegetable stock, salt, ginger, red wine, marmite, worcestershire sauce, colcannon topping, potatoes, cabbage, butter, olive oil, milk, salt

Taken from food52.com/recipes/8562-lentil-shepherds-pie-with-colcannon-topping (may not work)