Heat the EVOO in large skillet over medium-high heat. Add the meat and brown and crumble. Add the Worcestershire sauce, vegetables, garlic and bay; season with salt and pepper and cook, partially covered, for 12-15 minutes, stirring occasionally.
Heat another skillet over medium to medium-high heat. Melt the butter and add the mushrooms; cook to tender and golden. Season the mushrooms with salt and pepper and stir in flour. Deglaze with the sherry or wine, then add the stock and thicken a bit. Pour into the meat; stir to combine and remove from the heat.
Pre-heat the oven to 375ºF.
In a bowl, combine the flour with the butter with your fingertips for the biscuits. Stir in the milk, salt, pepper and herbs until dough forms.
Arrange the meat and mushroom mixture in a casserole dish. Top with 1 1/2-inch pieces of dough scattered about the top. Bake for 20-25 minutes, until the biscuit top is light golden and cooked through.