shephard's pie
v1CurrentFinished Product
Yield
~40 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
redwine vinegar | 50 | ml | ¥50 | — | |
lamb mince | 4 | kg | ¥8,000 | — | |
Sautee onion 70% | 500 | g | ¥375 | — | |
frozen mixed vegetables | 1 | kg | ¥550 | — | |
garlic | 50 | g | ¥200 | — | |
rosemary | 3 | g | ¥12 | — | |
dried thyme | 3 | g | ¥21 | — | |
worcestershire sauce | 50 | ml | ¥21 | — | |
tomato paste | 125 | g | ¥95 | — | |
soy sauce | 20 | ml | ¥14 | — | |
salt | 20 | g | ¥3 | — | |
milk | 1 | l | ¥350 | — | |
heinz potato mash | 2 | kg | ¥2,660 | — | |
| Total batch cost | ¥12,351 | ||||
| Cost per unit | ¥309 | ||||
| Suggested retail (30% food cost) | ¥1,029 | ||||