Preheat oven to 200ºC.
Heat oil in a large pot.
Add onions and carrot and cook until soft (3-5 minutes).
Add garlic, thyme, marjoram, rosemary, sage and tomato paste and stir in. Cook for a minute or two!
Add onion jam, TVP, wine and remaining vegetable stock.
Dissolve1 tbsp of corn flour into the 1/2 cup water, and add to the pot.
Cook for a further 5 minutes, stirring until all the alcohol cooks out. Sauce should becomes nice and thick!
TASTE to see if it needs more seasoning - your onion jam/fruit chutney• may be sweeter than mine, in which case try adding a little more tomato paste for saltiness/acidity. Or maybe it just needs salt!
Transfer mix into a deep baking dish (mine was 22x34cm) and spread mince out in an even layer.
Dollop potato mash all over the top and then use a fork to spread it out, covering all the mince.
Brush oil or melted vegan butter on top and scatter some fresh rosemary on top.
Bake for 20 minutes at 200ºC.
Broil(the grill function) for a further 10 minutes until the top of the potato is golden and crispy (or bake for longer - you might need to turn the temperature up, so keep an eye on it!!)
Serve immediately!
*I do believe most items in the realm of tomato or onion chutney/relish would work as long as they are quite sweet. The sweetness is the key to a very delicious pie! So YES to caramelised onion relish, onion chutney, sweet tomato relish and tomato chutney as equally worthy substitutes. I was surprised to find so much onion jam at my supermarket when I looked, so take a look in the sauces/relish/pickles section and I’m sure you’ll find something great!! Corn relish has also been reported to have excellent results!