Misty M. Beller was raised on a farm in South Carolina, so her Southern roots run deep. Growing up, her family was close, and they continue to keep that priority today. Her husband and two daughters now add another dimension to her life, keeping her both grounded and crazy.
God has placed a desire in Misty’s heart to combine her love for Christian fiction and the simpler ranch life, writing historical novels that display God’s abundant love through the twists and turns in the lives of her characters. You can find her on her website,
Misty's Latest Book Release: The Rancher Takes a Cook
When their South Carolina home burns to the ground, Anna Stewart’s only choice is to move with her younger brother to the wilds of a Texas ranch.
Their prospects are beginning to look better, until the rancher’s son, Jacob O’Brien, shows up with his alarmingly blue eyes to put a kink in Anna’s well-controlled plans.
When danger escalates in the form of a band of cattle thieves with deadly intent, can Anna learn to release control to God’s capable hands…and those of the blue-eyed cowboy who’s stolen her heart? Purchase the book HERE.
Misty's Recipe: Anna’s Shepherd’s Pie
In The Rancher Takes a Cook, Anna’s upbringing in South Carolina made her proficient cooking Southern dishes. This Shepherd’s Pie is a dish that showed up in the book frequently, and was also one of my personal favorites growing up.
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup whole milk
1 tablespoon mayonnaise
1/2 stick butter
3/4 teaspoon salt
For the meat filling:
1 cup chopped onion
1 1/2 pounds ground beef
1 teaspoon salt
2 medium cans tomato paste
1/2 cup or can of cooked corn
Sliced American cheese to cover top
Peel the potatoes and cut into 1/2-inch thick slices. Place in a pan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes, but not completely, leaving a small amount of broth in the bottom of the pan. Mash the potatoes, and then add the milk, mayonnaise, butter, and salt. Continue to mash until smooth.
Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the meat filling. Place the onion and beef in a frying pan, sprinkle with the salt, and cook until browned and cooked through, approximately 3 minutes. Drain excess grease from the meat, then add in the tomato paste and corn, and stir to combine.
Spread the meat mixture evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Bake for 20 minutes or until the potatoes just barely start to brown. Remove from oven and place layer of cheese on top of potatoes. Return to the oven for 5 additional minutes, or until cheese is melted. Allow to cool, and then enjoy!