To make the dough combine 1 3/4 cups flour, salt, butter, and Kerrygold cheese in a large bowl. Using a pastry blender, work ingredients until mixture resembles a coarse meal. Add cold stout beer, tablespoon by tablespoon until dough comes together. Form dough into a ball, pat into a disk, wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 325 degrees.

Meanwhile, to make the filling, melt the butter in a Dutch oven over medium-high heat. Toss beef with flour, salt and pepper. Add the beef to the Dutch oven and cook, stirring occasionally, until browned all over. Add the stout and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring mixture to a simmer, then cover, transfer to the oven and cook for 30 minutes. Add the leeks, carrots and celery to the pot and continue cooking for one additional hour.

Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough and cut circles to fit the top of the ramekins.

Remove the filling from the oven and increase the temperature to 375 degrees,

Divide the filling evenly between ramekins. Top each pie with a circle of dough, pressing the edges into the ramekin. Cut a slit on top of each to release steam.

Brush each pie with the beaten egg and bake 35 to 40 minutes until golden brown.

Let rest about 10 minutes before serving.