Preheat oven to 325 degrees F.

In a large bowl, add beef, flour, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Toss everything together, making sure to coat beef pieces.

In a Dutch oven or large oven proof pot, melt butter over medium high heat. Add the beef and sear all sides, until well browned, about 7 minutes.

Add the Guinness beer and water to the pot. Bring to a simmer, cover and place in the preheated oven for 30 minutes.

Add the leek, carrots, celery, and potatoes to the pot. Cover and return to oven for 1 more hour. Remove from oven and stir in frozen peas. Cover until your ready to assemble the pot pies.

Place 4 -5 (10 to 12 inch) ramekins on a baking sheet.

Roll out 1 of the pre-made pie doughs. Using a rolling pin, roll the dough out a little bit. Place one of the ramekins onto the dough to cut out the tops for the pot pie. I got all four of my ramekins covered with one pie crust. You'll have to roll it into a ball, then roll it out with a rolling pin a few times. Or you could use both pre-made pie crusts if you don't want to worry about rolling.

Increase the oven temperature to 375 degrees F.

Season the meat filling with more salt and pepper if needed. Divide the meat filling between the ramekins. You might have extra meat filing. That's ok. Top each ramekin with the cut out dough. Press the dough around the sides. Take a fork and press down around the top of the rim. This will help the dough stay on properly. If the dough shrinks and goes into the ramekin, that is ok as well. It will taste just as good.

Brush tops with beaten egg. Bake until the crust is crisp and golden brown, about 20-25 minutes, give or take. Let rest 5-10 minutes before serving.

Enjoy!