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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.
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Preheat oven to 325 degrees.
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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.
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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.
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Remove the filling from the oven and increase the temperature to 375 degrees,
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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.
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Brush each pie with the beaten egg and bake 35 to 40 minutes until golden brown.
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Let rest about 10 minutes before serving.