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Peel potatoes and chop into small ~2cm cubes. Place potatoes in a large pot and cover with water. Add ½ tbsp salt to the water. Bring potatoes to the boil and boil for around 10-15 minutes or until potatoes are soft.
Drain potatoes and put them into a mixing bowl. Mash the potatoes with a fork or masher. Add vegan butter and soy milk and mix well until you have smooth, fluffy mash. Season with salt and pepper then set aside.
Finely chop onions and carrots. Pour 2 cups of HOT vegetable stock into a large bowl with the dried TVP and soak TVP for about 5 minutes until it’s fluffy.
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. Dissolve 1 tbsp of corn flour into the ½ cup water, and add to the pot. Cook for a further 5 minutes, stirring until all the alcohol cooks out.
Transfer mix into a deep baking dish 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 for a further 10 minutes until the top of the potato is golden and crispy.