This has to be served immediately out of oven. I had to bake it a couple of hours before dinner and reheated it right before serving...the crust was soggy and soft. Tasted very good, though.
To shorten the baking time of the potato crust, use a cast-iron skillet. Heat it on the oventop, add shredded potatoes (with salt and pepper only. You don't need flour or egg to bind them if you use Russet potatoes), cover and cook for five minutes. Uncover, and press potatoes on the pan with a spatula to form a crust shape. THEN put the skillet in the preheated oven. This way, you have to bake it only for fifteen minutes and the curst is ready to be filled.
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This has to be served immediately out of oven. I had to bake it a couple of hours before...