Brown the ground beef in a large skillet over medium heat for about 7–10 minutes, breaking it apart until fully cooked. Drain excess fat.

Sauté the chopped onions, diced celery, and carrots in the skillet with the ground beef for 5–7 minutes until softened.

Peel and dice the potatoes, placing them in cold water to prevent browning until ready to use.

In a large bowl, combine the beef mixture, drained potato chunks, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Preheat oven to 375°F (190°C). Grease a 9x13” baking dish and pour the mixture in, covering with aluminum foil.

Bake for 45 minutes, then remove foil to let top brown.

Add shredded cheddar cheese on top and bake uncovered for an additional 10-15 minutes until cheese is melted.

Let it rest for 5-10 minutes before serving for easier slicing.