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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 375F.
In a bowl, combine flour with butter with your fingertips for the biscuits. Stir in milk, salt, pepper and herbs until dough forms.
Arrange meat and mushroom mixture in a casserole dish. Top with 1 1/2-inch pieces of dough scattered about the top. Bake 20-25 minutes until biscuit top is light golden and cooked through.