Preheat your oven to 375°F (190°C). Lightly grease an 8x8 baking dish. Dice the potatoes into small, uniform 1/2-inch cubes while the oven warms.

In a large skillet over medium-high heat, brown the ground beef, breaking it up into small pieces with a wooden spoon. Drain off any excess grease. Season generously with salt and pepper.

Reduce the heat to low. Add the can of condensed cream of mushroom soup to the skillet with the beef. Stir until fully incorporated. Slowly pour in the beef broth, stirring continuously until the sauce is smooth and simmering gently.

Fold the diced potatoes into the beef and sauce mixture, ensuring they are fully coated. Transfer the entire mixture to the prepared baking dish, leveling the top.

Cover the baking dish tightly with aluminum foil. Bake for 40 minutes, allowing the steam to tenderize the potatoes.

Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven, uncovered, for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set for cleaner portions.