shephard's pie 168
v1CurrentFinished Product
Yield
~168 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
redwine vinegar | 100 | ml | ¥100 | — | |
lamb mince | 12 | kg | ¥24,000 | — | |
Sautee onion 70% | 2 | kg | ¥1,500 | — | |
frozen mixed vegetables | 3 | kg | ¥1,650 | — | |
garlic | 100 | g | ¥400 | — | |
rosemary | 12 | g | ¥48 | — | |
dried thyme | 12 | g | ¥84 | — | |
worcestershire sauce | 200 | ml | ¥84 | — | |
tomato paste | 500 | g | ¥380 | — | |
soy sauce | 80 | ml | ¥56 | — | |
salt | 80 | g | ¥10 | — | |
milk | 7 | l | ¥2,450 | — | |
heinz potato mash | 7 | kg | ¥9,310 | — | |
| Total batch cost | ¥40,072 | ||||
| Cost per unit | ¥239 | ||||
| Suggested retail (30% food cost) | ¥795 | ||||