Add the oil to a large skillet over medium-high heat.

Cut the potatoes into 1 cm or ½" cubes and add to the pan. Cook for 5-6 minutes until light golden and beginning to soften, stirring often.

Add the onion and pepper and cook for 1-2 minutes until the onion is translucent.

Add the ground beef. Cook and stir until the beef is browned. Drain excess fat or soak up with a paper towel.

Stir in the tomato paste, garlic, seasoning salt, Italian seasoning, mustard, pepper, and pepper flakes. Cook and stir for 1 minute.

Stir in the broth, tomato sauce, and cream. Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring often, until the potatoes are tender.

Remove from heat, uncover, top with shredded cheese and cover just until melted. Serve.