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Preheat oven to 375°F and lightly spray a 9x13 inch baking dish with olive oil spray.
Spray a large skillet with olive oil spray and cook the ground beef until mostly browned. Add the onion and continue cooking until softened.
Stir in the Worcestershire sauce and season generously with garlic powder, onion powder, Honey Garlic seasoning, Cowboy Butter seasoning, salt, and pepper. Add the halved cherry tomatoes and cook for 2-3 minutes, just until softened.
In a small bowl, whisk together the cream of mushroom soup and Fairlife milk until smooth.
Layer two layers of the sliced potatoes in the bottom of the baking dish.
Spread half of the beef mixture over the potatoes, then pour over half of the soup mixture and sprinkle with ½ cup of the shredded cheddar cheese.
Add the remaining sliced potatoes, then top with the rest of the beef mixture and pour over the remaining soup mixture.
Sprinkle with the remaining ½ cup cheddar cheese.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and bake for another 15–20 minutes, or until the potatoes are fork-tender and the cheese is melted and lightly golden.
Let cool for 10 minutes, then top with fresh parsley if desired.