Heat EVOO in large skillet over medium-high heat. Add meat and brown and crumble. Add Worcestershire, vegetables, garlic and bay; season with salt and pepper and cook partially covered 12-15 minutes, stirring occasionally.
Heat another skillet over medium to medium-high heat. Melt butter and add mushrooms; cook to tender and golden. Season mushrooms with salt and pepper, and stir in flour. Deglaze with sherry or wine, add stock and thicken a bit. Pour into meat, stir to combine and remove from heat.
Preheat oven to 375ºF.
In a bowl, combine flour with butter with your fingertips for the biscuits. Stir in milk, salt, pepper and herbs until dough forms.