What yeast did you use? Assuming it's a pretty flocculent British strain, I wouldn't worry about it now. But in the future, using fining agents when you cold crash / keg really speeds up the process. I use gelatin and 2 or 3 days after kegging the first pint comes out like a thin yeast slurry, then it's crystal clear after that. Without the finings, it slowly gets less hazy over the course of the first gallon or so.