Give Potatoes a Head Start:

1. Heat your large skillet over medium heat. Add about 1-2 tablespoons of oil (if your meat is lean) or just use a little of the rendered fat later.
2. Add the diced potatoes and cook, stirring occasionally, for about 5-7 minutes until they start to soften and get a little golden on the edges.
3. This pre-cooking step is key to ensuring they become tender alongside the meat.
4. If needed, add about 1/4 cup of water and cover the pan for 3-5 minutes to help them steam and cook faster.

Brown the Meat:

1. Once the potatoes are slightly tender and looking good, push them to one side of the skillet or scoop them out temporarily if the pan is too full.
2. Add the ground meat to the empty side. Break it up with a spoon and cook until fully browned. If there’s excess grease, carefully tilt the pan and spoon it out.

Combine and Get Creamy:

1. Bring the potatoes back together with the browned meat (if you removed them). Stir well. Now, pour in the can of cream soup and the milk (or your water/sour cream mix).
2. Give everything a good stir to coat the meat and potatoes evenly with the creamy sauce.

Simmer and Thicken:

1. Reduce the heat to low or medium-low. Let the mixture gently simmer for another 5-7 minutes, stirring occasionally.
2. The sauce will thicken, and all the lovely browned bits from the bottom of the pan (that’s flavor!) will loosen and incorporate into the sauce.

Season and Serve:

1. Taste the dish and season generously with salt and pepper as needed. If using, sprinkle the shredded cheese over the top.
2. You can cover the pan for a minute or two to help it melt or just let the residual heat do its magic. Finish with fresh herbs or cooked frozen veggies if you like. Serve hot!