Smoked fish pie

To begin with, I roll out the finished dough on a surface slightly sprinkled with flour. And I put it in a round shape with a diameter of 20 cm . I pierce the dough with a fork in several places, cover it with a film and leave it for half an hour. I preheat the oven to 190 C and send the dough into it, covered with baking paper, on top of which the beans are laid out. Bake for 10 minutes, then remove the paper with the beans and leave in the oven for another 5 minutes.
Meanwhile, I put onions, fish and milk in a saucepan, bring it to a boil over low heat, and leave it to cook for 10 minutes with the lid closed. Then I carefully take out the fish, remove the skin from it and remove the bones. I cut the fish into large pieces. The liquid in which the fish was cooked is filtered into a saucepan and combined with leeks, cut diagonally. I cook the contents of the pan for 6 minutes until the onion is soft. I drain the liquid into a measuring container through a colander. Peeled potatoes cut into cubes and boil for 10 minutes. I put fish, potatoes and leeks on the dough in the form. I add cream to the measuring cup so that the mixture increases to 150 ml. I also send the egg, salt, pepper, parsley there and mix everything well. I pour this mixture into the pie and bake it in the oven at 200 C for 30-40 minutes. That's it, the Scottish fish pie is ready.