Mincemeat is like a sweet relish or chutney.
We make green tomato mince meat. Grind up the tomatoes with apples, add raisins, currants, brown sugar, spices, vinegar etc. Cook it down, then can it. It is always better a couple years old, the flavours really mellow out.
If you look at historical recipes they did contain meat and or suet.
I like mincemeat tarts, I find a pie is too much mincemeat, I like it in small portions.