Cut butter into 1/2 inch slices and work into flour until even distributed with a texture like small peas.
Slowly pour in about one-quarter cup of water, and gather the crust together. If you can swirl the ingredients in the bowl together almost into a ball, the crust is done and you can finish pulling it together, with as little fussing as possible.
If too dry to form a ball add a little more water to the dry parts, pull together and cover with cloth, in a container, or in plastic and chill until needed.
Pre-heat the oven to 350°F.
Make the gravy by warming the fat. Whisk in flour and cook this roux for a minute or two.
Add milk or milk & liquor combo and whisk until smooth.
Cook potatoes in boiling water for about 5 minues
Sauté the onions is 1/2 t. of good olive oil.
Cut the meat into bite-sized pieces
Gentle mix the meat, vegetables, and about 2T. of gravy
Roll out 1/2 the crust and line a pie pan with it. Prick bottom.
Fill the crust with the meat mixture
Place cherry tomatoes around the filling pressing them in.
Roll out the rest of the pastry and lay it over the filling and seal to the bottom crust using fork tines to seal. Use a little water between them if they are not sticking together.
Bake for 50 minutes. Let rest a few minutes before slicing in to wedges.
Can use left-over meat(s), pastry or gravy or make any of these at the time you make the pie. As implied by the (s) a mixture of left-over meats, or roast, sausage, ground meat may be used.
This piece made 4 meal-sized portions.