No suggestions, but this sounds delish!

Yeah, you are doing a pot pie. It needs sauce, but the bottom crust is optional. I like it, because I love pastry, but you could do puff pastry on top. I do a veggie pot pie...thicken veggie broth with a roux, add veggies I have sauté'd - onions, potatoes, peas, squash, cauliflower...whatever is around.

I agree with the "no pastry" part. Unless the entire thing is going to be served and eaten right away, the crust will ultimately get soggy, especially if there are leftovers. If you want to make it festive, you could do a sweet potato mash (not adding any sweet or spices, just the butter, salt, and pepper of ordinary mashed potatoes). I usually use sweets on my regular shepherd's pie.

Anonymous wrote:It might be really good to use a bottom crust and then do a mashed potato topping. I would not put pastry on top of mashed potatoes but if they are not touching, it would be fine.

I did consider using a bottom crust so this is encouraging to hear. I just thought maybe it would be a throwaway in terms of impact, but maybe I'll reconsider.

It might be really good to use a bottom crust and then do a mashed potato topping. I would not put pastry on top of mashed potatoes but if they are not touching, it would be fine.

Do cups made out pastry filled with veggies & topped with taters.