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Jameson is a blended Irish whiskey that has become the most popular Irish whiskey worldwide. It was founded in Dublin in 1780 by John Jameson, a Scottish lawyer who turned to whiskey production.

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The number one Irish whiskey in the world.

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Tullamore DEW is a traditional Irish whiskey that has become a significant part of Ireland’s national beverage heritage. Originating in the town of Tullamore in County Offaly, this whiskey was first distilled in 1829.

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Just in time for St. Patrick’s Day, the Italophiles at Davio’s Braintree turn their attention to Irish whiskey with a

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Irish coffee is mix of hot coffee, whiskey, sugar, and topped with a layer of cream. This drink is enjoyed by sipping the hot coffee with a cool layer of cream on top.

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We’re Sipping Classic Irish Coffees All Winter

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The Ireland has a rich culture marked by Celta folklore, this culture is still very present nowadays and a lot of festivals are based in this folklore.

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The Ireland has a rich culture marked by Celta folklore, this culture is still very present nowadays and a lot of festivals are based in this folklore.

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The most famous festival in Ireland is St. Patrick’s day, this party is a tribute to the patron saint of Ireland.

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The most famous festival in Ireland is St. Patrick’s day, this party is a tribute to the patron saint of Ireland.

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On Saint Patrick's Day, people usually go to church in the morning, and in the afternoon and evening people celebrate the party.

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Ireland Fertility rate - data, chart | TheGlobalEconomy.com

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Found on Google from theglobaleconomy.com

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Institute Federal of São Paulo - Boituva Campus

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We studied at IFSP in Boituva, we are on the computer networks course and we are in the third year of high school

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File:Population density of Ireland map2002.svg - Wikipedia

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Map of Ireland's population density (people per km2). Based upon Republic of Ireland - 2002 Census results.

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Irlanda Desenvolvimento humano - dados, gráfico | TheGlobalEconomy.com

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Found on Google from pt.theglobaleconomy.com

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One of the first things people do when they visit Ireland is enjoy a creamy pint of ‘the black stuff’ and we love taking our guests to the Guinness Brewery and Storehouse.

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A brief history of Ireland's national drink, Guinness

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Ireland is famous for lots of things, but few are more legendary than a pint of Guinness. One of the first things people do when they visit Ireland is enjoy a creamy pint of 'the black stuff' and we love taking our guests to the Guinness Brewery and Storehouse.

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Ireland became independent from the United Kingdom on 21 January 1919, following the formation of the first breakaway government in Dáil Éireann. However, independence was gained after a long war between the British and the Irish Republican Army (IRA), which divided the territory in two. The northern part of the island, known as Ulster or Northern Ireland, remained under British control and became a country of the United Kingdom in 1921. The rest of the island became the Republic of Ireland, which became a republic in 1948 and is now a member of the European Union.

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First World War

The outbreak of the First World War in August 1914 temporarily diffused the brewing crisis. The Home Rule bill passed into law in September. However, it was suspended for the duration of the conflict with the question of whether there would be separate treatment for Ulster unresolved.

These were bitter blows to the constitutional nationalists of the IPP. But their leader, John Redmond, still encouraged his followers to support the war effort by joining the British Army.

This caused a split in the Irish Volunteers. The majority - around 170,000 men - sided with Redmond, adopting the new title of National Volunteers. Of these, around 30,000 heeded his call to enlist. A more militant minority of around 10,000 were hostile to the war. They chose to break away, but retained the name Irish Volunteers.

Redmond's call to support the war was matched by the Ulster unionists, with both sides keen to prove their loyalty and bolster the moral case for their respective causes. Altogether, around 200,000 Irishmen joined up. Around 30,000 were to lose their lives in the fighting.

Easter Rising

The setbacks to Home Rule cultivated a sense of betrayal that would help the IRB both to justify an uprising and assemble an armed militia to instigate it, drawn from the Irish Citizen Army and those Irish Volunteers who had refused to join the British war effort.

Operating on the old adage that 'England's difficulty is Ireland's opportunity', they used the First World War as a chance to strike.

Remembered as the Easter Rising, the IRB's rebellion was launched on Easter Monday 1916 and ended in bloody failure. However, British handling of the defeated rebels served to transform Irish politics, creating a wave of popular nationalist and republican sympathy. This was fuelled further by a botched British attempt to introduce conscription in Ireland in 1918, a move which alienated many Irishmen.

This shift in attitude propelled Sinn Féin ('we ourselves'), a hard-line nationalist party with connections to the IRB, to victory in the election of 1918.

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Fought between 1919 and 1921, this was a guerrilla and sectarian conflict involving Irish republicans, Ulster loyalists and British government forces. It brought about the creation of Northern Ireland and the Irish Free State.

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Baileys Irish Cream is a pioneering Irish cream liqueur, a harmonious blend of rich cream, cocoa, and premium Irish whiskey, skillfully emulsified with vegetable oil to ensure stability.

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Baileys Flat White Martini

Type
Liqueur

Manufacturer

Diageo; previously Gilbeys of Ireland

Distributor
Diageo

Country of origin
Republic of Ireland

Introduced

1974

Alcohol by volume

17.0%

Variants

Original
Almande Almondmilk Liqueur
Mint Chocolate
Crème Caramel
Coffee
Hazelnut
Biscotti
Orange Truffle
Vanilla Cinnamon
Chocolate
Salted Caramel
Strawberries & Cream
Chocolate Cherry
Espresso Crème
XC
Pumpkin Spice

Website
baileys.com

Baileys Irish Cream is an Irish cream liqueur - an alcoholic beverage flavored with cream, cocoa, and Irish whiskey - made by Diageo at Nangor Road, in Dublin, Republic of Ireland and in Mallusk, Northern Ireland owned by Gilbeys of Ireland, the trademark is currently owned by Diageo. It has a declared alcohol content of 17% by volume.

It is the original Irish cream, invented by a team headed by Tom Jago in 1971 for Gilbeys of Ireland.

Baileys Irish Cream was created by Tom Jago of Gilbeys of Ireland, a division of International Distillers & Vintners, as it searched for something to introduce to the international market. The process of finding a product began in 1971 and production research began in earnest after consultants David Gluckman and Hugh Seymour-Davies (also Mac Macpherson has claimed to be part of the consultant team) - an alcoholic drink made of Irish whiskey and cream that, they remarked, "didn't taste punishing".

The formulation of Bailey's was motivated partly by the availability of alcohol from a loss making distillery (part of International Distillers & Vintners, and likely W&A Gilbey) and a desire to use surplus cream from another business, Express Dairies, also owned by Grand Metropolitan resulting from the increased popularity of semi-skimmed milk. It included alcohol, cream and ' Nesquik' (the classic chocolate milk based powder drink) produced by Nestle; the initial formulation process took ~45 minutes.

Bailey's was introduced in 1974 as the first Irish cream on the market. The Baileys name was granted permission by John Chesterman after W&A Gilbey asked to use the name from a restaurant that John Chesterman owned. The fictional R.A. Bailey signature was inspired by the Bailey's Hotel in London, though the registered trademark omits the apostrophe.

Cream and Irish whiskey from various distilleries are homogenized to form an emulsion with the aid of an emulsifier containing refined vegetable oil. The process prevents the separation of alcohol and cream during storage. Baileys contains a proprietary cocoa extract recipe giving Baileys its chocolate character and essence. The quantity of other ingredients is not known but they include herbs and sugar.

According to the manufacturer, no preservatives are required as the alcohol content preserves the cream. The cream used in the drink comes from Glanbia, an Irish dairy company. Glanbia's Virginia facility in County Cavan produces a range of fat-filled milk powders and fresh cream. It has been the principal cream supplier to Baileys Irish Cream Liqueurs for more than thirty years. At busier times of the year, Glanbia will also supply cream from its Ballyragget facility in Kilkenny.

The manufacturer claims Baileys Irish Cream has a shelf life of 24 months and guarantees its taste for two years from the day it was made-opened or unopened, stored in a refrigerator or not-when stored away from direct sunlight at temperatures between 0 and 25 °C (32 and 77 °F).

Nutritional information for Baileys.

As is the case with milk, cream will curdle whenever it comes into contact with a weak acid. Milk and cream contain casein, which coagulates, when mixed with weak acids such as lemon, tonic water, or traces of wine. While this outcome is undesirable in most situations, some cocktails (such as the cement mixer, which consists of a shot of Bailey's mixed with the squeezed juice from a slice of lime) specifically encourage coagulation.

In 2003, Bailey & Co. launched Baileys Glide, aimed at the alcopop market. It was discontinued in 2006.

In 2005, Baileys launched mint chocolate and crème caramel variants at 17% ABV. They were originally released in UK airports and were subsequently released in the mass markets of the UK, US, Australia and Canada in 2006. In 2008, Baileys, after the success of previous flavour variants, released a coffee variant, followed by a hazelnut flavoured variant in 2010. The company trialled a new premium variety, Baileys Gold, at several European airports in 2009. The Gold version also was marketed towards the Japanese consumer. The latest additions to the Baileys flavour family are Biscotti, launched in 2011, and a sub-brand premium product Baileys Chocolat Luxe, which combined Belgian chocolate with Baileys, in 2013. The company released a Vanilla-Cinnamon variety in the US market in 2013 with further flavours, Pumpkin Spice, Espresso and Salted Caramel launching the following year. In 2017, Baileys launched their Pumpkin Spice flavoured liqueur, also their Vegan-Friendly Baileys Almande, and in 2018 Baileys Strawberries & Cream was made available.

1. ^ "FTC Staff Comment Before the Department of the Treasury Alchohol and Tobacco Tax and Trade Bureau Concerning Alcohol Labeling - Federal Trade Commission" (PDF).

2. ^ "Inventor of Baileys Irish Cream stumbled upon the formula in just 45 minutes". Ireland Calling. 2017-10-09.

3. ^ Gluckman, David (October 2, 2017). "In 1973, I invented a 'girly drink' called Baileys". The Irish Times.

4. ^ Hagerty, James R. (October 26, 2018J). "Tom Jago Helped Create Baileys Irish Cream, the World's Top-Selling Liqueur". WS.

5. ^ "Last Word - Lord Heywood, Pamela Lonsdale, Sangharakshita, Tom Jago, Francis Lai - BBC Sounds". www.bbc.co.uk.

6. ^ Clegg, Alicia (2005-08-12). "The Myth of Authenticity". Businessweek.com. Archived from the original on 2008-10-07.

7. ^ "Product & Company Information". Archived from the original on October 2, 2011.

8. ^ "Baileys Glide bites the dust - Business support". Morning Advertiser. 2005-08-18. Archived from the original on 2009-01-10.

9. ^ "Baileys With a Hint of Coffee". Thefoodielist.co.uk. 2008-12-23. Archived from the original on 15 October 2009.

10. ^ "Diageo trials new Baileys in travel-retail". dfnionline.com. Archived from the original on 26 June 2009.

11. Thomas N Garavan, Barra O' Cinneide, Mary Garavan, Anna Cunningham, Ambrose Downey, Trevor O'Regan and Briga Hynes ^ Cases in Irish Business Strategy and Policy, p. 56, at Google Books

12. ^ "Baileys Vanilla Cinnamon Irish Cream Launches Stylish Shots on the Go Pop-Up Photo Booths".

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Baileys Flat White Martini Type Liqueur Manufacturer Diageo; previously Gilbeys of Ireland Distributor Diageo Country of origin Republic of Ireland Introduced 1974 Alcohol by volume 17.0% Variants OriginalAlmande Almondmilk LiqueurMint ChocolateCrème CaramelCoffeeHazelnutBiscottiOrange Truffle Vanilla Cinnamon Chocolate Salted Caramel Strawberries & Cream Chocolate Cherry Espresso Crème XCPumpkin Spice Website baileys.com Baileys Irish Cream is an Irish cream liqueur - an alcoholic beverage flavored with cream, cocoa, and Irish whiskey - made by Diageo at Nangor Road, in Dublin, Republic of Ireland and in Mallusk, Northern Ireland owned by Gilbeys of Ireland, the trademark is currently owned by Diageo.

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Death rate (in deaths per 1,000 inhabitants): 6,9

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Death rate (in deaths per 1,000 inhabitants): 6,9

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Ireland - death rate 2012-2022 | Statista

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Ireland is an unitary parliamentary republic. President: Micheal Higgins 

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Ireland is an unitary parliamentary republic. President: Micheal Higgins 

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Michael Higgins – Wikipédia, a enciclopédia livre

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This loaded plate jazzes up the usual breakfast combo of eggs, bacon and sausages by adding mushrooms, baked beans and grilled tomatoes to the mix.

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One thing Britain and Ireland are known for is their hearty breakfasts. There are common ingredients between the two countries' early morning feasts, but there are also dishes that are specifically Irish. The full Irish breakfast was created for farm workers so they would be satiated and ready for a full day's work. The meal was made up of local produce and homemade items, all of which were cooked in a frying pan with a pad of Irish butter.

Today the list of foods that make up a full Irish (as it is called) has expanded, and it may not be eaten at the start of a busy workday, but the tradition continues.

What Makes a Full Irish Breakfast

A full Irish breakfast is the traditional cooked breakfast of Ireland, but it is also one of those expressions that mean different things to different people-it all depends on where you live. (In Ulster in Northern Ireland the breakfast is also known as an "Ulster fry.")

All full Irish breakfasts include some or all of the following: Bacon, sausages, baked beans, eggs, mushrooms, grilled tomatoes, and perhaps some cooked leftover potatoes made into a hash or a bubble and squeak. There will also be toast, butter, marmalade, and lots of tea to drink.

What distinguishes this from a full British breakfast is the inclusion of black or white pudding, which is also known as drisheen. The bread served will also often be Irish soda bread to differentiate it from a full British breakfast. And, you may also find fried potato farl (quadrant-shaped flatbread) or boxty (Irish potato pancake) as an alternative to brown soda bread.

When a Full Irish Is Served

A full Irish is usually served at breakfast time, but it is also popular at other times of the day, sometimes to replace lunch. Rarely is it served every day of the week, saved instead for the weekend to enjoy on a lazy Saturday or Sunday, or while on vacation in hotels and bed and breakfasts where no stay would be complete without one.

What is Drunk with a Full Irish

The beverages served with a full Irish breakfast are tea and orange juice. Tea has long been considered the drink of the English with belief that the English drink more tea than anyone else. Well, that is actually not true-it is the Irish who drink more tea; the second most in the world after Turkey. So guess what they drink for breakfast? Tea of course, and although it is in fashion to drink coffee, tea still rules.

Which Other Foods Are in a Full Irish

Over the years more foods have become interchangeable as part of a full breakfast in both Ireland and Britain. Some items you may see offered are eggy bread, crumpets, kippers, jolly boys (pancakes), onions (fried or rings) corned beef hash, deviled kidneys, kedgeree, omelette, fried bread, Derbyshire oatcakes, English muffins, potato scones/tattie scones, Arbroath smokies, bannocks, butteries/rowies (lard-based bread roll), herring, haggis, Lorne (square Scottish) sausage, white pudding, laver bread, Penclawdd cockles, Glamorgan (vegetarian) sausage, Crempog ( Welsh pancakes), and wheaten bread.

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Ready Your Appetite-a Full Irish Breakfast Offers a Hearty Variety

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Get your fill on a full Irish breakfast. Some components may differ from place to place, but there are several foods that are typical of a traditional full Irish breakfast, including black or white pudding (or both). Here's what to expect when you order up a full Irish.

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A proper Irish stew has blocks of hearty beef surrounded by chunks of root vegetables in an aromatic broth of stock and red wine. It’s a real crowd-pleaser of a traditional Irish food when it comes to the table.

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A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

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Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and cabbage. It is a typical food of St. Patricks Day

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Colcannon Potatoes are an Irish mashed potato recipe with mixed with greens and scallions and LOTS of butter and cream. You can't go wrong with this green-filled dish on St. Patrick's Day!

Photography Credit: Elise Bauer

What is Colcannon?

Have you ever had colcannon? A St. Patrick's day favorite, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage.

I first encountered colcannon potatoes while doing research on traditional Irish cooking. Not surprisingly the Irish have all sorts of ways of cooking potatoes, with festive names like champ, bruisy, pandy, boxty, and this one, colcannon.

Irish Mashed Potatoes

In the following colcannon recipe, we mix the mashed potatoes in with chopped cooked kale, green onions, milk or cream, and lots of butter.

To serve, make a depression in the middle of the mashed potatoes and put a knob of butter in it. To eat it, you dip a forkful of the potatoes in the melted butter.

If ever there was a recipe to get one to eat one's greens, this is it!

More Favorite Recipes for St. Patrick's Day

Learn More About Irish Cooking

By the way, if you are looking for books on traditional Irish cooking, I can recommend two excellent ones. The first is Irish Traditional Cooking

by Darina Allen, of the Ballymaloe Cookery School in County Cork.

The second is The Country Cooking of Ireland

by Colman Andrews, which won the James Beard award for cookbook of the year in 2010.

How to make colcannon

Colcannon Recipe

For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.

Ingredients

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

5 to 6 Tbsp unsalted butter (with more butter for serving)

3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green

3 green onions (including the green onion greens), minced (about 1/2 cup)

1 cup milk or cream

Method

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More from Elise

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Colcannon {Irish Mashed Potatoes} | SimplyRecipes.com

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Photography Credit: Elise Bauer Have you ever had colcannon? A St. Patrick's day favorite, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage. I first encountered colcannon potatoes while doing research on traditional Irish cooking.

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A classic found on dinner tables throughout Ireland, shepherd’s pie combines beef and vegetables in a crust of mashed potatoes. It’s a traditional Irish food that gathers distinctly Irish ingredients in a single dish.

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Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.

What Is Shepherd's Pie?

In England (and Australia and New Zealand) they would call the beef dish a "cottage pie" and the lamb dish "shepherd's pie".

Regardless of what you call it, a shepherd's pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.

When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It's pure comfort food.

What follows is a simple recipe for a ground beef version of Shepherd's Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!).

Recipe Variations

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Make It Ahead

The beef mixture can be made up to 2 days ahead of time and stored in an airtight container in the fridge. Or make the whole casserole ahead, cover the dish with plastic wrap, and store in the fridge for up to a day. Let it sit out on the counter while the oven preheats, then add a few minutes to the bake time.

Freezing Shepherd's Pie

You may be concerned about freezing shepherd's pie because potatoes don't always do well in the freezer. Because of the added fat in the mashed potatoes, this casserole freezes really well. Freeze for up to 3 months using the instructions in the link below.

More Ways to Eat Shepherd's Pie

1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

3. Add the ground beef, then the Worcestershire sauce and broth:

Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

4. Mash the cooked potatoes:

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

5. Layer the meat mixture and mashed potatoes in a casserole dish:

Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

6. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)

Did you love the recipe? Leave a comment and give us some stars below!

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Make This Easy Shepherd's Pie For a Comforting One-Dish Supper

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Favorite shepherd's pie recipe, a classic casserole of Britain and Ireland done American-style. Cook ground beef and savory vegetables, top with mashed potatoes, and bake to perfection.

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Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk.

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Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish soda bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secret to its delicious success!

Welcome to my favorite Irish Soda Bread recipe. I shared this no yeast bread recipe on my blog a few years ago and decided to revisit with fresh new pictures and a video tutorial. This recipe is my grandmother's. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today. St. Patrick's Day is her birthday.

Irish Soda Bread is a Quick Bread

Does the thought of homemade bread send you running for the hills? Sometimes homemade bread feels daunting, but you're in luck today. Irish soda bread is a quick bread made with baking soda, not yeast. Like my easy no yeast bread, this is a shortcut bread that doesn't skimp on flavor. (If you want a yeast bread, I recommend my sandwich bread recipe!)

What's the texture like? The best Irish soda bread, like this recipe, has a golden brown crust with a dense, tight crumb. The bread isn't heavy, it's actually quite tender and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy on day 2 and 3. It's so good.

My grandmother's Irish soda bread contains some sugar, but it's not overly sweet. It's a wonderful companion for savory dinners like hearty stew or you can serve it with butter, jam, and/or cheese. The raisins are optional, but Grandma would never let you skip them.

Video Tutorial: Homemade Irish Soda Bread

Overview: How to Make Irish Soda Bread
The full printable recipe is below. Irish soda bread dough comes together in about 10 minutes. You need buttermilk, egg, flour, sugar, baking soda, salt, and butter.

1. Whisk buttermilk and 1 egg together. Whisk the flour, sugar, baking soda, and salt together in another bowl.

2. Cut cold butter into the flour mixture. Like scones and pie crust, cutting cold butter into the flour is a key step. Coating the flour in cold butter guarantees a lovely flaky texture. You can use a fork, your hands, or a pastry cutter. Add the wet ingredients.

3. Bring the dough together with your hands. Using a very sharp knife, score the dough. This allows the center to bake.

4. Bake until golden brown.

Buttermilk is the Secret

Irish soda bread only requires a few ingredients, including buttermilk. Buttermilk reacts with the baking soda to provide the bread's leavening. It also adds wonderful flavor! We use buttermilk for the same reasons in my regular no yeast bread, too.

Feel free to Skip the Egg

Irish soda bread can be made with or without an egg. 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.

3 Success Tips

1. Don't over-work the dough. It's supposed to look a little shaggy.

2. Score the top of the dough with an "X" before baking. This helps the center bake through.

3. You can bake Irish soda bread on a baking sheet, in a baking pan, or in a cast iron skillet. I recommend a cast iron skillet because it helps guarantee a super crispy crust. Here's how to keep your cast iron cookware seasoned.

If you're baking for St. Patrick's Day, you'll love my Guinness Brownies, Baileys and Coffee Cupcakes, Guinness Chocolate Cupcakes, and Shamrock Cookies too.

Description
Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior.

1. Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.

2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For an accurate test, bread is done when an instant read thermometer reads 190°F (88°C).

4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

5. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

Notes

1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.

2. Baking Pan: There are options for the baking pan. You can use a lined large baking sheet (with or without a rim), a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don't recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf.

3. Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread's flavor, texture, and rise. The bread will not rise without it. If you don't have any buttermilk on hand, you can make a homemade "DIY" version. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.

4. Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf. No other changes necessary, simply leave out the egg.

5. Cold Butter: The colder the butter, the less sticky the dough will be. Make sure it's very cold, even frozen cubed butter is great.

Keywords: Irish soda bread
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Grandma's Irish Soda Bread - Sally's Baking Addiction

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Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish soda bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior.

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Irish and english are spoken there

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The Irish flag, adopted in 1919, features green, white, and orange stripes, Green represent catholics, orange symbolizes Protestants, and white represent peace between them