Preheat oven to 375F (190C). Prepare a 13x9 inch baking dish.

Start boiling water in a pot for the potatoes.

Peel and cube potatoes. Add them to the boiling water and cook until tender.

In a skillet, brown the ground beef.

While the beef is browning, prepare the cream of mushroom soup mixture.

In a bowl, mix the cream of mushroom soup with enough milk to achieve a creamy, slightly thin consistency.

Once the ground beef is browned, drain any excess fat.

Pour the cream of mushroom soup mixture evenly over the browned beef in the skillet.

Add the corn evenly over the soup mixture.

Sprinkle the shredded cheese over the corn.

Once the potatoes are cooked, drain them and mash until smooth. Add milk or butter for desired consistency.

Layer the mashed potatoes over the cheese in the baking dish, creating a seal around the edges.

Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.

Let stand for a few minutes before serving.