? about individual shephard's pies

I'm thinking of throwing together individual shephard's pies for dinner tonight.  No recipe, just going to wing it.  I have left over beef roast, green beans from the garden, left over mashed potatoes and some pillsbury pie crust I need to use up.

My thought is to line ramikens with pie crust (I know sherphard's pie doesn't have a crust, but I want it anyway   ).  I'll mix the roast and green beans with roast juices and cream of mushroom soup, then top with some mashed taters. 

My question is do you think I can assemble these and keep them in the fridge to be baked as each member of my family gets home tonight?  None of us will be home at the same time for dinner.  I'm worried about the pie crust getting soggy with the beef mixture.  Maybe if I prebake the pie crust before filling and then put in the fridge????  Or should I just bake them all the way and have them ready to warm in the microwave?  OR, what if I put some mashed potatoes on the bottom to line the crust, then beef mixture and a dab of potatoes on top??  That might work.  Hmmmmmmm. . . . .

 I make individual pot pies all the time. I use those little pie tins ( but I line them with parchment paper cause a shinny pan won't let anything brown properly) then I line them with a bottom crust, put in my filling, beef hash, chicken a la king, etc...... then I freeze them and just pop them in a 400 degree oveon when ready to bake. You could leave yours in the fridge I think, or just put them in the freezer until you're family members come in and then bake them. My crust is never soggy either way and I have done both. Oh, and I also put a top crust on them LOL I love a lot of crust. Kinda like putting gravy over biscuits.

Personally I would bake them all then just reheat when your family is ready because they will take quite awhile to bake to get the crust nicely browned.

Have you tried the cottage cheese pastry??? I use it all the time and it is so nice and rich and soft.

 PC, don't ya just love that cottage cheese pastry? You canhandle it till the cows  come home and it will never be tough, andthe cottage cheese is just salty enough to make ita great savory crustand taste wonderful. Did you discover it when I posted the recipe ordid you already have it?

I found it on here and if it was you that posted it thank yo very much, anybody can make and roll it and it is so rich. I have a recipe for butterhorns that takes cottage cheese as well and they are good so I knew this would be good too.

Yep, that was me, I was trying to find it in the recipe search but I kept getting a window saying it was down, finally found it and thought i'd reprint it here for Bandit to try if she wanted to. I'ts the only one I ever use any more.