Individual Beef Pot Pies With Biscuit Topping

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The pot pies

4 beef shank slices, each about 1-inch thick and 3/4 pound

-- Kosher salt

-- Freshly ground black pepper

1 1/2 teaspoons dried herbes de Provence

1 1/2 tablespoons extra virgin olive oil

1/2 cup chopped onion

1/4 cup brandy, grappa or dry vermouth

6 cups beef broth

2 carrots, peeled and cut into julienned pieces about 3 inches long and 1/4-inch thick

6 button mushrooms, cut lengthwise into quarters

1/2 cup frozen peas, thawed

The biscuit dough

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup milk

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