1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup shortening
1 cup milk
2 cups shredded part-skim mozzarella cheese
For topping, in a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain well. Stir in the Worcestershire sauce, marjoram, oregano, sage, pepper and soup. Stir until well blended; set aside.
For crust, combine the flour, salt, and baking powder in a bowl; cut in shortening. Add milk and stir until combined (mixture resembles a soft biscuit dough). Pat dough into a lightly greased 15x10x1-in. baking pan.
Spread beef mixture over crust. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until lightly browned.