In a dutch oven, or extra large skillet, heat the pan over medium heat. Add in the butter and olive oil and let the butter melt and come to a slight shimmer. Add in the carrots and onion, sautéing until the carrots have softened about half way through. Check them with a fork to test their doneness. Add in the broccoli florets, mixed vegetables, and chopped brisket. Stir the mixture together and then, add in the beef broth. Bring the broth to a simmer, and sprinkle with flour. With the mixture simmering, the broth should thicken slightly. When this happens, pour the mixture into a 13×9 inch casserole dish and set aside.

Preheat the oven 375 degrees.

In the same dutch oven, that has been cleaned, bring a pot of heavily salted water to a boil. Add in the potatoes and boil until they are fork tender, about 10-12 minutes. While the potatoes are boiling, prepare the cheddar, jalapeno and garlic.

Drain the potatoes and return them to the dutch oven. Using a hand mixer, or a potato masher, add in the butter and allow to melt while blending the potatoes. Next, fold in the sour cream, and whipping cream. Lastly fold in the garlic, jalapeno, and cheddar cheese. Test the potatoes and season to taste with salt and pepper.

Spoon the mashed potatoes over the smoked brisket shepherd’s pie filling. Place it in the oven and bake for 35 minutes, or until the potatoes have turned slightly golden brown.

Let the pie rest for 10 minutes prior to serving. Serve along side corn bread or your other favorite BBQ side dishes.