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Preheat the oven to 190°C (Gas Mark 5) and grease a 23 cm x 33 cm ovenproof dish with a little oil or butter.
Heat the olive oil in a large frying pan over a medium heat.
Add the chopped onion and green pepper and cook for 5–7 minutes until softened.
Add the smoked sausage and cook for about 5 minutes until lightly browned. Remove the pan from the heat.
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, garlic powder and black pepper until smooth.
Spread the diced potatoes evenly in the prepared dish.
Top the potatoes with the sausage, onion and pepper mixture.
Sprinkle about 170 g of the grated mature cheddar over the mixture, reserving the remaining 55 g.
Pour the creamy soup mixture evenly over the top.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and sprinkle the remaining 55 g of cheese on top.
Bake uncovered for another 15–20 minutes, until the potatoes are tender and the cheese is golden and bubbling.
Allow to rest for 5–10 minutes before serving.