Liam Holcomb is a no-nonsense forensic accountant, not a farmer—but when his grandfather dies under suspicious circumstances, Liam returns to the Anything Goats farm near Nashville to investigate. What he finds buried in old records suggests the death wasn’t an accident—and someone wanted the land badly enough to kill for it.

Wren Meadows, a free-spirited goat yoga instructor and single mom, is busy planning the church’s Christmas celebration at the farm when her daughters witness something they shouldn’t have. Now, threats are closing in, and Liam may be the only one who can protect them.

He’s serious, guarded, and sworn off relationships. She’s sunshine, spontaneity, and a walking invitation to chaos. But as danger deepens and sparks fly, Liam and Wren may discover that opposites don’t just attract—they just might save each other.

A cozy but gripping Christian romantic suspense full of heart, humor, and holiday hope.

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About the Author

Sherri Wilson Johnson writes romantic suspense from her home in Georgia where she lives with her husband, their two dogs and spoiled Bombay cat. Sherri loves spending time with family, vacationing at the beach, reading or working on her current work-in-progress. She dreams of a second home on some beach somewhere some day, where she can plot romantically suspenseful novels around the clock.

More from Sherri

In Underestimated, Liam Holcomb cooks his grandmother’s Beef Hash recipe. This is actually one of my mom’s recipes that I cook quite often. She passed away in 1993, and cooking her Beef Hash always brings fond memories to my mind. So I’ll share the recipe with you now. Keep in mind that just like Liam’s grandmother, I use lots of garlic salt. I sample along the way until I get just the right amount of seasoning. You may want to use more or less, depending on your preference.

But here are the basics:

Ingredients:

2 lbs lean ground beef

6-8 yellow potatoes (or 4 large Idaho potatoes) cut into cubes

½ cup finely chopped onions or dried minced onions

2-3 large cut carrots (or a ½ to ¾ bag of frozen cut carrots)

Black pepper to taste

Garlic powder and onion powder to taste

Lawry’s Coarse Ground with Parsley Garlic Salt (This is the secret sauce—use as much as you want to get that good savory flavor to your liking.) (I probably use ¼ cup for a large batch, but I’m not 100% sure, honestly. I always eyeball it and then taste it once it’s done.)

Instructions:

Season the ground beef with the garlic salt, pepper, garlic powder and onion powder. Brown, drain and rinse.

Cut the potatoes into cubes and slice the carrots into circles about ½ inch thick. Boil until tender (you can use an Instantpot or pressure cooker). You can add salt to the water, but I usually don’t because I don’t want to overdo the salt. I save the saltiness for the garlic salt.

After the potatoes and carrots are tender, scoop them into a pot with the ground beef and add the potato water as the broth. You can add as much as you like depending on how much broth you like.

Bring everything to a boil, smashing some of the potatoes until the broth thickens.

Toast hamburger buns until crispy then pour the Beef Hash on top and gobble it up.

Serve with a side salad.

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