The classic shepherd's pie recipe gets a makeover—by replacing traditional meat with root vegetables and greens, we've taken a comfort food, packed it with nutrients and pleased vegetarians far and wide!
In a large saucepan, combine broth, water, lentils, and minced garlic. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add carrots, parsnips, and onions. Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes more or just until vegetables and lentils are tender. Stir in chard; remove from heat. Stir in undrained tomatoes, tomato paste, and 2 tablespoons fresh basil or 2 teaspoons dried basil.
Preheat oven to 350°F. Meanwhile, in a covered large saucepan, cook potatoes and whole garlic cloves in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Gradually beat in enough of the milk to make potatoes light and fluffy. Fold in cheese and remaining fresh basil or dried basil.
Spread lentil mixture in a 2- to 2½-quart casserole or au gratin dish. Spoon potato mixture over lentil mixture, spreading evenly.
Bake, uncovered, about 35 minutes or until heated through.
To make ahead: Prepare as directed through Step 3. Cover baking dish with plastic wrap; store in the refrigerator up to 24 hours. To serve, preheat oven to 350°F. Remove plastic wrap. Cover dish with foil. Bake for 50 minutes. Uncover and bake for 10 to 15 minutes more or until heated through.