Potato Pea Casserole

a wonderful recipe from an avid blogreader friend of mine from the UK!

1 (2 2/3 ounce) envelope dry smoky green pea soup mix
3 1/2 cups milk
Packaged dry hash brown potatoes (enough for 4 servings)
2 tablespoons butter or margarine
1 (12-ounces can) luncheon meat, cubed
1/2 cup shredded sharp cheddar cheese
Dash paprika
In a large saucepan, combine soup mix and milk. Heat and stir until soup boil; reduce heat, cover and simmer 15 to 20 minutes or until peas are tender. Remove from heat, stir in potatoes and butter. Fluff with a fork. Stir in canned luncheon meat. Turn into a 1 1/2-quart casserole; bake in a moderate oven (350) for 20 to 25 minutes. Sprinkle shredded cheese over; return to oven until cheese melts. Before serving dash top with paprika.