shephard's pie (Copy)
v1CurrentFinished Product
Yield
~84 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
redwine | 500 | ml | ¥1,200 | — | |
chicken stock | 1 | l | ¥0 | — | |
redwine vinegar | 100 | ml | ¥100 | — | |
lamb mince | 6 | kg | ¥12,000 | — | |
Sautee onion 70% | 1,000 | g | ¥750 | — | |
frozen mixed vegetables | 2 | kg | ¥1,100 | — | |
garlic | 100 | g | ¥400 | — | |
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 | 2.25 | l | ¥788 | — | |
heinz potato mash | 4.5 | kg | ¥5,985 | — | |
| Total batch cost | ¥22,654 | ||||
| Cost per unit | ¥270 | ||||
| Suggested retail (30% food cost) | ¥899 | ||||