I've done it, assembled and froze prior to baking. You'll want to defrost it well, otherwise it takes forever to cook if it's still cold in the middle. Recommend doing it in a shallow pan than making it really deep, for that reason
I don't see why not. I'd freeze it well wrapped then reheat it covered in foil until its warmed through, then take the foil off for 10 minutes or so. I'm not sure how large the batch is, but just keep sticking it with a metal cake tester and feeling temperature on your lower lip. Old school.
I've never frozen mashed potatoes, but you could definitely make the rest of the pie (i.e., the meat and veggie part) and freeze it. And, I googled "freezing mashed potatoes" and the general consensus seems to be that it's fine. What I might suggest, though, is freezing the two halves separately in case the mashed potatoes weep or need to be perked up once thawed.
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