Recipe: Root vegetable shepherd's pie

Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. I had the root vegetable shepherd's pie with butternut squash purée main course. It was wonderful.

Jacqueline Shubitowski Sherman Oaks

Dear Jacqueline: This is just the dish to eat right now, while we are still enjoying the last of that cool spring weather. Note that the recipe can be made ahead of time up until Step 10, then finished just before dinner so it's served piping hot.

Root vegetable shepherd's pie

FOR THE RECORD:
Shepherd's pie: In Wednesday's Food section, the Culinary SOS root vegetable shepherd's pie recipe left out two ingredients. There was 1 tablespoon of rosemary included in the ingredient list that was not used; it should be added in Step 9. There was one-quarter cup cream reserved after braising the celery root in Step 5; that also should be added in Step 9. The complete corrected recipe is available online at latimes.com/food. —

Total time: 1 1/2 hours, plus baking time for the squash

Servings: 8 to 10

Note: Adapted from Rustic Canyon Wine Bar & Seasonal Kitchen.

1 large butternut squash

Salt

7 1/2 tablespoons butter, divided

Sugar

3/4 teaspoon grated nutmeg

1/4 cup fingerling potatoes, diced

1 clove garlic

1 sprig thyme plus 2 tablespoons chopped thyme, divided

1 sprig rosemary plus 1 tablespoon chopped rosemary, divided