1 lb. lean ground beef or venison
1 onion, chopped
1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional).
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 potatoes)
1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)
1/2 Cup stock (any kind)
1/4 Cup milk or cream
1 1/2 cups shredded cheese
Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.
In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
In a medium bowl, mix together the soup, stock, milk, salt and pepper.
Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.