First, finely dice the yellow onion. Heat a large skillet over medium heat and add a splash of oil. Toss in the onion once the oil shimmers—sauté until it’s soft and translucent. This will take about 5 minutes.

Next, add the lean ground beef to the skillet. Break it apart with your spatula, allowing the meat to brown completely. This step usually takes about 8-10 minutes. Make sure the meat is no longer pink to ensure it’s fully cooked.

Once the beef is golden, it’s time to mix in the star of the show—the creamy mushroom soup! Stir in the soup, alongside the tomato paste or ketchup, and sprinkle in the garlic powder. Then, add the frozen mixed vegetables. Cook it all together for another 5 minutes, allowing the flavors to meld.

In a baking dish, spoon the meat and vegetable mixture. Spread it evenly across the bottom. Carefully top it with the buttery instant mashed potatoes, ensuring you cover the surface completely. Finally, sprinkle the grated sharp cheddar cheese over the top.

Preheat your oven to 350°F (177°C). Place the pie in the oven and bake for around 30 minutes or until the top is bubbly and lightly golden. Enjoy the enticing aroma filling your kitchen!