Ingredients
1 tablespoon extra virgin olive oil (EVOO)
1 1/2 pounds ground beef or lamb
2 tablespoons Worcestershire sauce
2 carrots, peeled and chopped
1 large parsnip, peeled and chopped
1 large onion, chopped
2 large cloves garlic, chopped
1 bay leaf
Salt and pepper
3 tablespoons butter
3/4 pound mushrooms, sliced
2 tablespoons flour
1/2 cup dry sherry or white wine
2 cups beef stock
For the biscuit topping:
1 1/2 cups self-rise flour
6 tablespoons cold butter, cut into pieces
1/2 cup milk
Salt and pepper
2 tablespoons sage, finely chopped
2 tablespoons thyme, finely chopped
Directions
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.
