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Preheat oven to 450°F. Grease 6 (12- to 16-ounce) individual pie dishes with butter; set aside. Melt 1/4 cup butter in a large skillet over medium-high. Add onion, carrot, 1 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring often, until onion is soft but not browned, about 5 minutes. Add ground beef and chorizo; cook, stirring often, until meat is browned and cooked through, about 5 minutes. Sprinkle flour over mixture, and cook, stirring constantly, 2 minutes. Stir in stock, Worcestershire sauce, paprika, and oregano; bring to a boil over medium-high. Reduce heat to low; simmer, stirring often, until flavors meld and vegetables soften, about 10 minutes. Remove from heat; stir in mustard and 1/2 teaspoon salt.
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Spoon filling evenly into prepared dishes (a heaping 2/3 cup filling each). Top evenly with sliced potatoes. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Microwave remaining 1/4 cup butter in a small microwavable bowl on high until melted, about 1 minute. Brush melted butter evenly over potatoes. Transfer dishes to preheated oven. Bake until pies are golden brown, 25 to 35 minutes. Remove from oven; garnish with parsley.
Make Ahead
Filling can be prepared through step 1 up to 2 days ahead. Let cool, and then cover and refrigerate.
Suggested Pairing
Robust, peppery Zinfandel: 2019 Foxglove Paso Robles