Filling:
1 tbsp. olive oil
1 medium yellow onion, diced
1 c. peeled and chopped carrots (about 3 medium)
1 c. chopped celery (about 2 large stalks)
14 oz. can diced tomatoes, drained
3 cloves garlic, minced
2 tsp. tomato paste
2 bay leaves
1/2 tsp. dried thyme
14 oz. can chicken broth
14 oz. can beef broth
large bunch Swiss chard, center stems removed, chopped
1 tbsp. flour
1 lb. cooked, shredded beef from a chuck roast

Topping:
1 c. peeled parsnips, cut into chunks
2 c. peeled potatoes, cut into chunks
2 c. peeled butternut squash, cut into chunks
1 tbsp. butter