Married in Montana is here!

I’m travelling this week to attend my Mother’s 80th Birthday celebrations before I head to Yosemite for time with my family. After being chained to my desk for the past month, I’m ready to hike and be outdoors.

Married in Montana, Ellie Burnett and Thomas Sheenan’s story, is book 2 of my Paradise Valley Ranch series. You can grab your copy at all major online retailers.

Get your copy today!

I’ve always loved the cinematic nature of storytelling and I use Pinterest to help build my world. Check out the Married in Montana Pinterest board here to see my real life inspiration for the characters and the setting! You’ll see Ellie, a fiery redhead who’s stubborn and determined to marry to save her family’s ranch. You’ll also encounter Thomas, an Irishman who left his past behind to start a new life. Thomas is determined to be successful–on his own terms. He doesn’t want a wife, he doesn’t need any emotional commitments, so Ellie’s everything he doesn’t want and his attraction to her is a complication. I loved bringing these two strong-headed people together and I hope you’ll enjoy meeting them just as much as I did!

If you have already subscribed to my newsletter, you got an exclusive sneak peek excerpt in your mail box this morning! If you aren’t subscribed already, be sure to sign up today so you don’t miss more fun stuff in the future.  Meanwhile, here’s a Ellie’s recipe for Thomas’ favorite dish, Steak & Stout Pie.  If you try it, let me know what you think!

Ellie Burnett Sheenan’s Steak & Stout Pie

  • 2 pounds round steak, cut into 1/2-inch cubes
  • 1 tablespoon all-purpose flour
  • 3 ounces lard
  • 8 slices bacon, finely chopped
  • 5 onions, minced
  • 1/4 pound fresh mushrooms, sliced (optional)
  • 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness(R))
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon raisins (optional)
  • 1 teaspoon brown sugar
  • 1 (15 ounce) package double-crust pie pastry, thawed


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place steak cubes onto a plate and sprinkle with flour.
  3. Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
  4. Transfer steak mixture to a large casserole dish.
  5. Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
  6. Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  7. Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  8. Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  9. Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  10. Spoon cooked steak filling into the partially-baked pie crust.
  11. Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  12. Bake pie until top crust is golden brown, 10 to 15 minutes.

To read more of Ellie and Thomas’ story, head over to your preferred online retailer right now and download your copy! Prefer print? Gorgeous paperback copies will be available in a week!

Before I sign off, I have a fun Married In Montana giveaway to celebrate my new release and I’d love for you to be the lucky winner! For a chance to win, tell me if you love historical romances or just tell me what’s happening in your world and you’ll be entered to win. Contest ends Monday with winner announced Tuesday.

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