shephard's pie 84
v1CurrentFinished Product
Yield
~84 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
redwine vinegar | 100 | ml | ¥100 | — | |
lamb mince | 6 | kg | ¥12,000 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
frozen mixed vegetables | 1.5 | kg | ¥825 | — | |
garlic | 50 | g | ¥200 | — | |
rosemary | 6 | g | ¥24 | — | |
dried thyme | 6 | g | ¥42 | — | |
worcestershire sauce | 100 | ml | ¥42 | — | |
tomato paste | 250 | g | ¥190 | — | |
soy sauce | 40 | ml | ¥28 | — | |
salt | 40 | g | ¥5 | — | |
milk | 2 | l | ¥700 | — | |
heinz potato mash | 4 | kg | ¥5,320 | — | |
Butter | 200 | g | ¥520 | — | |
| Total batch cost | ¥20,746 | ||||
| Cost per unit | ¥247 | ||||
| Suggested retail (30% food cost) | ¥823 | ||||